Summer Italian Marinade Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Pam-3BoysMama
Reviewed: Jul. 12, 2009
This is a very tasty marinade. I marinated boneless skinless chicken breasts for several hours and they were very tender and delicious. The only change I made was to use fresh herbs from my garden instead of dried, making this a true Summer Italian marinade! I used the remainder of a bottle of cooking wine for this recipe, but will be using a dry white wine in the future. Thanks for this recipe. I will definitely make this again and again!
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
Reviewed: Mar. 17, 2010
Delicious! I used some leftover White Zin and marinated boneless breasts for about 8 hours, then cooked them on the Forman Grill. I will definitely be making this again! Thanks for posting it!
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Photo by Ollianna786

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA
Living In: Gainesville, Florida, USA
Reviewed: May 6, 2010
*****
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Reviewed: Aug. 9, 2011
4.5 stars. 1/2 star off due to cooking wine ingredient. Better to use an inexpensive dry white wine you'd actually drink. Also, instead of basil I chose rosemary. Upped garlic to 1 tblsp & used 1 green onion. I would use fresh herbs when available but the dry worked also. I cut recipe in 1/2 using 1 C wine with 1/4C lemon juice and 2 tblsp olive oil but kept herbs at original recipe quantities (I didn't bother adding whole peppercorns). I only needed enough for 2 chicken breasts. The extra (unused) I marinaded a smaller cut sirloin steak in. Both times I did overnight marinading and find the flavor profile versitile for different meats. Well, I liked it plenty with my few minor adjustments. Tasty without being overbearing. Of course you can adjust flavors to you liking - Thanks for the post!
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Photo by CantHelpMyself

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009
I used fresh herbs and marinated 3 boneless/skinless breasts for about 8 hours (20 serving as written made about half a ziploc gallon bag's worth of liquid); pan fried about 3 mins then baked about 10. Nothing to write home about, kind of oily and not enough Zing. I honestly enjoy just a bottle of zesty italian dressing for marinade to this, but I am glad I tried it, and thank you for posting it! It would probably be great for picky eaters as it is somewhat bland.
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Photo by KissTheChefette

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Brooklyn, New York, USA


 
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