1/ 8 pieces chicken breast halves or chicken piecestvb now,tvbnow,bttvb! U8 N$ ?0 A/ [5 {" `! Y( H
tvb now,tvbnow,bttvb6 ^. e9 S4 r5 u* y- u- u2 t
MARINADE:& [4 a& R# O1 F7 H# I. Q1 R
1/4 c. lemon juice6 \4 Q$ j% k* E) q, }; ?
1/4 c. white winetvb now,tvbnow,bttvb" G4 I: L! y+ H# [4 [9 L" r: g! y3 D+ T
4 large garlic cloves
`- C3 [ V( K. Q3 btvb now,tvbnow,bttvb1 tbsp. dried rosemary
) y8 }$ W# U1 S) F6 Jtvb now,tvbnow,bttvb2 Tbsps butter (pat over chicken before oven)
2 ]& N% S2 _, n( @tvb now,tvbnow,bttvbFreshly ground black pepper5.39.217.77:8898; p1 u+ A6 Z* i. C0 w
Salt to tastetvb now,tvbnow,bttvb5 }. m/ q B% z4 V0 V! ^
tvb now,tvbnow,bttvb. M9 X- h/ Z' ~( y) R) E' R$ W- r
Method:
. X% T2 `( {) }5.39.217.77:8898Skin the chicken. Pour the marinade over the chicken. Press the rosemary and garlic into the chicken. Sprinkle with salt and pepper. Bake at 350 degrees or barbeque until done. |