Good to know! I was thinking picking up some fresh parsley and decided against it. I will fill everyone back in tomorrow after workday on what we have (and will try to get pictures if I remember).

Apologies for the double post. Thought GW was being glitchy and didn't publish this at first, but it did. Oh well lol.

Brad AKA Moonwolf

I love my garlic press. I've never grown to like handling raw garlic, so it makes it less messy and smelly for me.

I've recently tried the pre-peeled garlic at Wegmans. They batch about 8-9 cloves in little sealed bags, put inside a bigger bag. It's worked out for me, and the cost difference is really not too bad.

Anyway, sorry for the jag on how I hate handling fresh garlic!

It was an interesting experience. Had to squeeze the cloves a couple of times and scrape off some of the garlic, but that's a minute detail compared to the dish itself. Oh my goodness! The flavors were incredible! Out of ten pieces of chicken, 8 were devoured. They were so tender and juicy! They paired perfectly with the Caesar Salad, roasted Rosemary Redskin Potatoes (frozen, diced), Cheese Bread, and Garlic Bread. I think I baked them for 25 minutes in the oven. This is a keeper recipe!

Brad AKA Moonwolf

And you are a Keeper of a chef, Brad! Congratulations on your dinner! I'll try this recipe next week, thank for the inspiration!

Brad, that sounds delicious, your cooking just keeps getting better and better.

I'm with you on the gardening season, today I started seeds for my tomato and pepper plants, I was just itching to get dirt under my fingernails!

Annie

I'm so glad your chicken delighted everyone!

Sushipup, aw shucks :). I hope the chicken turns out well for you, too!

Annie, I've been planting seeds since December ( I do something called Winter Sowing). It's mostly flowers and herbs, but I did start some Jalapeno Early Pepper seeds using this method and they did fine until the rabbits or deer ate them -_- (they were only sprouts). Luckily, I got a plant screen to cover them up with this year.

Brad AKA Moonwolf

Did you bake with the marinade removed and use for basting, or actually still in the marinade? This sounds really good and I want to try it.

I kept it in the marinade while it baked. The marinade makes a good bit (about 2 cups as it says in the recipe), and it looks like you could stretch it out for a double batch if you wanted. But the chicken did soak up some of it (and glad it did). I marinated and baked the breasts in a glass 9" x 13" baking dish.

Brad AKA Moonwolf

Thanks!

It does look like a half recipe of the marinade would have been enough, esp. if you used a ZipLoc bag to marinate in, turning every so often to distribute the liquid.

Sounds yummy and I'll bet these would be great cooked out on the grill, too. I keep trying to get Lemon Garlic chicken right and keep missing the mark. Going to try some of your tips on the next go.

You're welcome, cooper8828!

Ci_lantro, the marinade reduced by about half after it sat overnight and even a little more after it baked in the oven. I have no doubts that these would be delicious cooked on the grill as well! In the wise words of Ms. Frizzle from The Magic School Bus: "Take chances! Make mistakes! Get messy!" ;)

Brad AKA Moonwolf

This looks so delicious, Brad! I can just taste the flavours. I'm going to try this too!

>> I mixed up a very yummy sounding recipe (I didn't have the thyme, but I did have Italian seasoning) for a marinade

Could you please post that recipe?

Suzieque, here is a link to the recipe:
http://www.cooks.com/recipe/vo89h5qi/herbed-lemon-marinade.html

Brad had double posted; the link was in the other posting.

???Brad???

The recipe states to use 'dry white wine'. You mentioned that you used white wine vinegar. Did you, in fact, use the vinegar or did you use white wine?

The actual recipe:

HERBED LEMON MARINADE

1/2 cup freshly squeezed lemon juice
1/2 cup dry white wine
1/2 cup olive oil
1 tablespoon chopped fresh rosemary or (1/2 teaspoon dried)
1 tablespoon chopped fresh thyme or (1/2 teaspoon dried)
1 tablespoon chopped parsley
1 teaspoon grated lemon rind
3 cloves garlic, thinly sliced
salt and pepper, to taste

In a glass bowl, combine lemon juice, wine, oil, rosemary, thyme, parsley, lemon rind and garlic. Season marinade with salt and pepper to taste.

Marinate meats from 2 hours to overnight, depending on how much flavor is desired.

Makes about 2 cups

Thanks Ci_Lantro! I meant to ask for the recipe, as well.

I used white wine vinegar instead of regular white wine. The meat was quite tender and I think the acidity from both the vinegar and the lemon juice helped with that :). I have never cooked with wine (and mum isn't big on alcohol in the house), so I researched and found that white wine vinegar, rice wine vinegar, or even apple cider vinegar could be used in place for regular white wine.

Note how the recipe also mentions to thinly slice garlic. I just minced it using a garlic press. Still tasted great! Fresh is better when you have the option :).

Brad AKA Moonwolf