This is the best-tasting dip at any gathering thanks to its tangy flavor and deliciousness. Serve alongside tortilla chips or your preferred crackers.
| Servings: | 5 |
| Yield: | 4 servings |
Ingredients
- 5 (4 ounce) skinless, boneless chicken breast halves – cut into 1 inch strips
- ¼ teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1 teaspoon dried oregano
- 3 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- ¼ cup white wine
Instructions
- Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
- Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
- In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 324 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It was just ok
Real good my family loved it!
I followed others suggestions and just put a hint of lemon juice and worchestshire sauce. I didn’t marinate overnight but definitely make twice the sauce because I could easily see how as written wouldn’t be enough. I may need to make a few twists to suit the family but it was great and filling as is.
i just did not enjoy the flavor of this marinade. in my mind, i imagined a butter, garlickly, lemony sauce flavor. this was overpoweringly worcestershire, the lemon was soured by the worcestershire…it just wasn’t appealing for us. kids and hubby gave a thumbs down 🙁
This was ok if you like things that are really tangy. Could use more flavor as well. Maybe a little sugar to cut the acid from the wine, lemon, and worcestershire sauce.
Delicious. Great flavor, and healthy too. Thank you for sharing. I served this dish with asparagus and whole wheat egg noodles with a side salad and avocado.
Very tasty and forgiving dish to change and suite your personal taste. I only added a splash of Worcestershire sauce, substituted fresh flat leaf Italian parsley (about a handful) for the dried stuff, reduced lemon juice to about 1 tablespoon, increase white wine to ¾ of a cup, and added ¼ cup fresh grated parmesan cheese. I marinated the chicken about 2 hours. I reduced the marinade tossed in the spaghetti noodles and added my cooked diced chicken and tossed. At the very end I added about a ¼ cup of additional parm and served. Yumm!
This was easy and my kids loved it! My 4 year old even asked for seconds. Plus, one serving is only 4 points.
fantastic flavor!!! I doubled the sauce because i wanted extra for pasta or rice and it was still not enough…but delicious!
I had hoped to have a wonderful surprise for my boyfriend when he came home for work, but instead he wrinkled his nose and asked what the smell was. We ate a little bit, but ended up throwing the rest away, and I cooked something else.
I made this recipe the other night & it was really good. I made a few adjustments as suggested by some others, as follows: I double the sauce to serve over angel hair pasta (did not marinade chicken); added green pepper, onion and mushrooms – all sliced; For the Worcestershire sauce I used 2 T of soy sauce (didn’t have W sauce); For white wine I used 1/3 C chicken broth & 1/4 C cooking sherry; I cut the chicken into bite sized pieces and sautéed on stove-until almost cooked thru, then added onion, green pepper & mushroom. Cooked a few minutes then added the ingredients for the sauce and covered on med low for about 15 min. Made pasta and tossed with about 3 T butter. Served scampi w/ sauce over noodles. Chicken was really tender, and my girls (ages 7 & 11) liked it too! Will definitely make again! Thanks for the recipe.
This wasn’t terrible, it just didn’t taste anything like chicken scampi. In fact, all I could taste was Worcestershire sauce! If I make this again I will definitely use a lot more wine and a lot less Worcestershire in the marinade.
Wow, the worsester sauce and the lemon juice was way to much. I would definitly cut it down like suggested. we might make it again cuz it wasnt a bad taste.
Made this for dinner tonight. I did however cut back on the amount of the balsalmic by half and I didn’t have any white wine so I used red wine. The next time I make this I might cut back some more on the balsalmic (not a big fan) a little more. I did add onion and garlic powder. I thought this was good over brown rice.
I marinated it all day and then put the chicken on the George Foreman. Instead of dirtying a pot, I microwaved the sauce for 3 minutes. I served it over quinoa and poured the sauce over both. It was edible, but the taste was too strong and overpowering. Not even pleasant enough to modify and try again.
This was pretty good- definitely easy. I served over brown rice. Will make again- perfect meal to make in advance the night before.
Very tasty I marinated the chicken for 2 days, I wouldn’t change a thing! 🙂
Followed as recipe stated, and didn’t like at all! Chicken was dry, sauce had odd flavor to hubby and me. Will not make again.
My kids and I liked this recipe a lot. The chicken came out very juicy and tender with a great flavor. I will be using this recipe in the near future.
I love this recipe! This is my go to recipe for company and I get wonderful reviews from family! I have handed this recipe out to many people! My husband could eat this all the time! It has wonderful flavor and is an elegant dish with a glass of wine. I serve this with Uncle Ben’s wild rice and asparagus. Thank you so much for a fantastic recipe!
This is a really good recipe and a great way to stretch some boneless chicken breast. I made a few changes after reading the other reviews. I didn’t have time to marinate for more than 15 minutes but that was sufficient to flavor the sliced chicken breast. I reduced the Worcestershire Sauce to only about a teaspoon,added some(about 1/4 c) chicken stock and thickened the sauce with some butter. Put the chicken back into the sauce to warm it before tossing with the pasta. Served with some warm crusty bread and a green salad. Absolutely Delicious! It’s a real keeper!