serves 12
6 large chicken breasts, halved
8 large garlic cloves, minced
¼ cup Dijon mustard
¼ cup dry white wine
¼ cup extra-virgin olive oil
2 tablespoons soy sauce
2 teaspoons Tabasco
2 teaspoons herbes de Provence
1 teaspoon salt
In a bowl, mix all of the ingredients except the chicken. Toss the chicken in the marinade and store overnight.
Preheat the oven to 425 degrees.
Bake the chicken for 25 to 30 minutes, until the juices run clear.
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