This marinade is a delicious way to cook chicken.

Ingredients

• 2 cups packed fresh Italian parsley leaves
• 1 cup packed fresh cilantro leaves
• 1 cup packed fresh oregano leaves
• 1 bunch green onions, including about one inch of the green part
• 4 cloves garlic, minced
• 1 small hot pepper (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon ThickenThin not/Sugar thickener
• Water to thin sauce if necessary

   

Directions

Makes approximately 2 1/2 cups, enough for 6 chicken breasts.

1. After measuring wash herbs well to remove any grit. Pat dry to remove excess water but don't be too fussy as they're going into the food processor.

2. Place herbs in the bowl of a food processor.

3. Cut green onions into 1/2 inch slices and add to processor. Add pepper and seasonings.

4. Pulse processor contents until coarsely chopped. With the motor running add the olive oil and vinegar. Stop and scrape down the sides.

5. Add ThickenThin not/Sugar thickener and process until blended.

6. If the sauce is too thick add a little water.

To use: Marinade chicken breasts for two hours or overnight. Shake off excess marinade and grill for about 5 minutes on each side over medium-high heat. Finish cooking in a 350° F. oven for about 20 minutes. Let cool slightly before serving.

Serve with vegetables, or slice and use to top greens as a chicken salad.

Nutrition

Nutrition (per serving, as calculated by Mastercook): 34 calories; 0.4g fat; 8g carb (of which 3g is fiber); 0.7g protein