Garlic, Lemon & Herb 

Breast of Chicken

Serves six people 

Three whole chicken breasts (with or without skin) cut in half to yield 6 portions

 "Strongly suggest you take a metal tenderizer or wine bottle and hit thick part of chicken breasts to even out the thickness of each piece."

 Marinade:  

 6 Cloves of Garlic finely chopped

Juice of 1 Lemon

½ Cup Chardonnay Wine

½ Cup Virgin Olive Oil

1 Rounded tsp dried Basil

1 Rounded tsp dried Parsley

½ tsp Dried Tarragon

1 tsp Kosher Salt

½ tsp Ground Black Pepper

1 Packet of Sazon by Goya (Spanish Seasoning available in your local supermarket)

Mix all ingredients together - Add Chicken, coating each piece

Marinate Chicken Breasts in refrigerator minimum 4 hours or best over night. Pre-heat oven to 375 degrees.  Place in an ungreased baking pan, and bake 20 minutes.

Serve with a starch and vegetable. 

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