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Categories:
lemon juice olive oil red wine vinegar rosemary garlic salt ground black pepper chicken bertolli vidalia onion
Viewed: 22 - Published at: 9 years agoIngredients
- 1/4 cup lemon juice
- 1/4 cup Bertolli(R) Classico Olive Oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh rosemary finely chopped, optional
- 2 cloves garlic sliced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 boneless skinless chicken breast halves about 2-1/2 lbs.
- 1 jar bertolli vidalia onion with roast garlic sauc
- 2 teaspoons grated lemon peel optional
Method
- Combine lemon juice, Olive Oil, vinegar, rosemary, garlic, salt and pepper in large, shallow nonaluminum baking dish. Add chicken; turn to coat. Cover and marinate in refrigerator, turning occasionally, up to 3 hours.
- Remove chicken from marinade, discarding marinade. Grill or broil until chicken is thoroughly cooked.
- Meanwhile, heat Sauce with lemon peel in small saucepan. Serve chicken with heated sauce.
