Recipe by Debber
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!
Top Review by Deb G
My picky chicken eater (DH) went for seconds of this, so that tells you how delicious it is! I omitted the dried parsley (didn't have any), and I did not cut up the chicken before I started cooking it. I turned it every 15 minutes, and after 30 minutes, I cut each breast into 4 pieces, made sure the chicken was well coated in the sauce and let it set in the oven (which I had turned off) while I cooked the pasta and rolls. This was just because sometimes I don't feel like handling/cutting raw chicken. We will definitely have this again, and with hot weather coming, I am sure I will cut the pieces first and shorten the cooking time to that of the recipe. Glad you posted this delicious recipe.
- 8-12 garlic cloves, pressed
- 14.79 ml dry oregano
- 14.79 ml dried parsley
- 44.37 ml lemon juice
- 9.85 ml garlic powder
- 4.92 ml salt
- 236.59 ml olive oil
- 118.29 ml white wine (or chicken broth)
- 59.14 ml chili sauce
- 4 boneless skinless chicken breasts, bite-size pieces
- angel hair pasta or linguine, cooked per pkg directions
- grated romano cheese, for sprinkling