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| This chicken is juicy and flavorful without the waiting of marinading. I sometimes double the sauce to have extra for basting and dipping!! |
| 1/3 Cup White Wine or Apple Cider Vinegar 1/3 Cup water 1T. margarine 1T. worcestershire 1T. garlic salt 1/2 tsp. lemon juice 1/2 tsp. coarsely ground pepper 4 chicken breast halves (1 1/4 lb - 2 lbs) |
| More from the kitchen of Peggy Ross |
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| Zesty Chicken Breasts |
| Ingredients |
| Preparation |
| Assemble all ingredients except chicken in small saucepan and bring just to boiling. Baste on chicken as you grill or broil; basting frequently. When chicken is done (juices run clear) bring any remaining sauce back to boil and serve as dipping sauce or pour over before serving. |
