1/2 cup olive oil
1/4 cup lemon juice
2 T. vinegar
1 T. dried basil
2 cloves garlic or 1/4 txp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breasts
Combine all ingredients in large ziplock bag. Turn to coat chicken well. Refrigerate for at least 30 minutes.
I would double the batch and freeze individual chicken breasts with a little marinade in each bag. That way I could just take one out in the morning and it would be thawed and ready to eat for lunch or dinner. I think I actually used about 5 breasts per batch of marinade.
KeepinOnandOn: 3 Fat Chicks
No comments:
Post a Comment