Recipe - Lemon Mint Marinade For Chicken Breasts

One fourth cup Dry white wine (non
alcoholic works too)
1/3 cup Fresh lemon juice
2 tablespoon Grated lemon zest
One half cup Olive oil
One fourth cup Chopped fresh mint
3 tablespoon Chopped shallots
1 tablespoon Fresh rosemary
1 teaspoon Dried oregano
Kosher salt and fresh ground
pepper to taste

Combine the wine, lemon juice, and zest in a non reactive bowl. Whisk in
the olive oil a little bit at a time. Add the mint, shallots, rosemary,
oregano, and salt and pepper. This makes about 2 cups of marinade.

Marinate chicken breasts for 24 hours. For lamb kebobs, marinate 46
hours. submitted by gigimfg@ix.netcom.com JoAnn Posted to Kitmailbox by
KrisE56749@aol.com on May 1, 1997