"The belly rules the mind."--Spanish Proverb

Pine Needle Chicken Recipe

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This recipe for Pine Needle Chicken, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita Russell
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts
1 c Sherry
1/2 c Olive Oil
1 lg Onion (minced)
1 tbl Worchestershire
2 tbl Fresh Rosemary Leaves
1/2 tbl California Garlic Salt
1 tbl Soy Sauce
Sliced Sourdough Bread
1 Green Pepper (sliced)
1/2 c Cilantro (chopped)
1/4 c Mayonaise
1 tbl Capers (drained)
1/2 tsp Lemon Juice - to taste

Directions:
Directions:
Put all ingredients, except bread, in a large zip lock bag and shake well. Marinade overnight in refrigerator. Drain off marinade and reserve for basting. Broil chicken on lower rack for 20-30 mins, basting oftern or on grill.
Sautee peppers and cilantro. Mix mayo, capers, and lemon juice together. On lightly heated sourdough bread, spread mayo mixture, pepper mixture and sliced chicken.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 Mins
Personal Notes:
Personal Notes:
Another recipe by Marsha Garrett

 

 

 

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