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| A wonderful, fresh, light way to serve chicken. Good over rice." | |||||
| Ingredients: | |||||
| 5 4 ounce | skinless, boneless chicken breast halves - cut into 1 inch strips | ||||
| 1/4 tsp | ground black pepper | ||||
| 3 Tbsp | grated Parmesan cheese | ||||
| 1 Tbsp | dried parsley | ||||
| 1 clove | garlic, minced | ||||
| 1/4 tsp | salt | ||||
| 1 tsp | dried oregano | ||||
| 3 Tbsp | lemon juice | ||||
| 3 Tbsp | Worcestershire sauce | ||||
| 1/4 cup | White wine | ||||
| Directions: | |||||
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1. Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours.
2. Preheat broiler. Remove chicken from marinade ( save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside, about 15 minutes. 3. In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. |
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