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Recipe by: fensis
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See below ingredients and instructions of the recipe
4 ea Chicken breast 3 T Oregano; fresh or 1 tbsp dr
1 ea Garlic clove; quartered 1 x ----basting ingredients----
1 x ----marinade---- 5 T Butter; melted
1/3 c Lemon juice 1/3 c Lemon juice
1/3 c Olive oil 3 T Oregano; fresh or 1 tbsp dr
1 x Salt and pepper to taste
Several hours before serving-or the day before, if time allows, rub
the chicken pieces pieces with the garlic and place them in a deep
china or earthenware bowl. Combine marinade ingredients and the
garlic clove and pour over chicken. Cover the bowl and refrigerate
the chicken. Turn chicken pieces occasionally. When ready to cook,
preheat the broiler to its highest setting. Arrange the chicken
pieces on the broiler rack and baste with a little of the melted
butter mixture. (Reserve part of the basting mixture to serve over
the chicken when served.) Broil the chicken 3-4 inches from the heat
for 5-8 minutes per side, basting often. Chicken is done when juices
run clear when pierced with a sharp knife. Remove to serving platter,
pour reserved basting mixture over the chicken breasts and serve
immediately. This is also good done on a BBQ.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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