Garlic Wine and Herb Chicken

• 1/3 cup Red Wine Vinegar
• 1/3 cup Water
• 1/3 cup Veg or Canola Oil
• 1 tbsp White Vinegar
• 1 tbsp Minced Garlic
• 1 tsp Parsley
• 1 tsp Minced Onion
• 1/2 tsp Oregano
• 2 lb Boneless Skinless Chicken Breast (Thawed)

1. Mix together all wet ingredients in medium bowl.
2. Add in all dry herbs.
3. Mix well.
4. In gallon size zipper storage bag add chicken and marinade.
5. Let chicken marinade in refridgerator anywhere from 12 to 24 hours depending on preference.
6. (Occasionally turning bag to make sure chicken gets evenly coated)
7. Once ready to cook, preheat oven to 375F.
8. Bake for 30 minutes in glass casserole dish, then check temperature.
9. If not up to at least 185F, bake additional 10 minutes and check again.
10. (Cook time is dependent on marinating time.)
11. Best judged with meat thermometer, but cutting to check works just fine.
12. Remove from oven and enjoy!
13. Delicious topped with parsley with mashed potatoes and whole green beans on the side!
14. :)

red wine vinegar, water, veg, white vinegar, garlic, parsley, onion, oregano, chicken

Taken from cookpad.com/us/recipes/332391-garlic-wine-and-herb-chicken (may not work)