Rosemary Chicken in Herb Vinaigrette

By á-47

Ingredients

• Herb vinaigrette:
• 1 1/2 Tbsp. whole grain Dijon mustard
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1/2 cup rice vinegar
• 1 Tbsp. worcestershire sauce
• 1/2 cup olive oil
• 1 /.2 cup corn oil
• salt and pepper to taste
• 6 chicken breast halves, skinned and boned
• 1/3 cup fresh finely chopped rosemary leaves
• 1/3 cups fresh finely chopped marjoram leaves
• salt and pepper to taste

Preparation

Step 1

Prepare Herb Vinaigrette: blend mustard, wine, garlic, vinegar and worcestershire in blender or deep bowl of electric mixer. Slowly add olive oil and corn oil to mixture until thickened. Season with salt and pepper.

Cover chicken breasts with enough Herb Vinaigrette to marinate well in a 8x10 glass dish. Cove dish and refrigerate, turning chicken occasionally, 6-8 hours or overnight. (use a ziplock?)

When ready to cook, remove chicken from marinade and roll in mixture of rosemary and marjoram. Season with salt and pepper.

Grill quickly, until done, turning once, on well-oiled rack over hot coals, about 15-20 minutes.