Prep 5 mins
Cook 15 mins
Inspired by a recipe in the Louisiana Kitchen Cookbook
- 4 boneless skinless chicken breasts
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup sherry wine
- 1 tablespoon lemon juice
- 1⁄3 cup finely chopped onion
- 2 garlic cloves, minced
- 1 tablespoon dried rosemary
- black pepper
- Whisk together all the ingredients (except chicken) in a small bowl.
- Put chicken and marinade in a zip-lock bag and seal. Refrigerate 2-4 hours.,.