INGREDIENTS
4 boneless chicken breasts
1/4 cup olive oil
3 tablespoons minced garlic
1/3 cup white wine – I use cooking wine that you can find on the shelf with the vinegar
2 lemons
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced thyme leaves
lemon-pepper seasoning
INSTRUCTIONS
Preheat the oven to 400 degrees.
Pour the olive oil into a small saucepan over medium to low heat.
Add the garlic and cook for one minute, allowing the garlic to become fragrant.
Add the white wine, zest of two lemons, lemon juice, oregano, thyme, and 1 teaspoon salt.
Pour into a 9X12 inch baking dish.
Pat the chicken dry and place them into the olive oil.
Brush the tops of the chicken with the olive oil and sprinkle them liberally with lemon pepper seasoning.
Cut the lemon into wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes or until the chicken is no longer pink
If the chicken isn’t browned enough, put it under the broiler for 2 minutes.