Directions
I have made this recipe often but had it carefully written out on an index card, which has been stored in a cupboard. It has bright flavours and is easy to prepare. It requires time to marinate, which makes it a good choice to cook on weekends.
If you buy chicken breasts in bulk, freeze in the marinade. When you’re ready, defrost and cook as normal.
Photo Credit: FoodiesFeed.com
Steps
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1
Done
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Rinse the chicken. Pat dry with paper towels and cut in half. |
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2
Done
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In a sealable plastic-freezer bag, add honey, lemon juice, Worcestershire sauce, mustard, white wine, crushed basil, and hot sauce (to taste). Seal the bag and massage to mix the ingredients. |
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3
Done
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Add the chicken, seal and refrigerate for at least 1 hour, or up to 4 hours. |
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4
Done
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Remove the chicken and place on a hot grill. Cook 30-40 minutes, or until tender. Baste occasionally with the reserved marinade. Discard the bag with remaining marinade. Alternatively, bake the chicken for 40 minutes at 375F in the oven. |
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5
Done
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Serve hot over a bed of chopped lettuce with quinoa and a side of steamed green vegetables, or mashed cauliflower. Garnish with a sprig of fresh oregano (shown). |
