© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Debber
Servings: 4 to 6
Since we raise and butcher our own fryer chickens every summer, I'm always on the look-out for new, easy, and delicious chicken recipes to pass along in the newsletter we send our customers. Well, this one is going into the hall-of-fame recipe book at our house! Add more garlic to give your tastebuds and nosebuds a real boost—it just gets better and better. A hearty thanks to the folks at Gooseberry Patch for another fabulous recipe!
8 to 12 garlic cloves, pressed
1 tablespoon dry oregano
1 tablespoon dried parsley
3 tablespoons lemon juice
2 teaspoons garlic powder
1 teaspoon salt
1 cup olive oil
½ cup white wine—or chicken broth
¼ cup chili sauce
4 boneless skinless chicken breasts, bite-size pieces
angel hair pasta or linguine, cooked per pkg directions
grated romano cheese, for sprinkling
Preheat the oven to 450°F.
Grease a 13 inch x 9 inch pan. In the pan, combine everything except the pasta and cheese. Bake for 12 to 14 minutes—chicken should be white inside. Serve over pasta, sprinkle with cheese.