From the Kitchen of Barbara Pomije
1 (8 oz.) can tomato sauce
� c. olive oil
� c. orange juice
� c. vinegar
1� tsp. dried oregano, crushed
1 tsp. salt
6 peppercorns
1 clove garlic, minced
6-8 chicken breast halves
Several fresh basil leaves if available.
In large screw top jar, combine all except chicken. Cover & shake to blend. Place chicken into several plastic freezer bags and pour sauce over to marinate.
Let sit in refrigerator 24 hrs. to let the flavors permeate, turning occasionally. Can be frozen or cooked on grill at this point. Drain and cook over med-low coals for 30-40 minutes until done. Can brush marinade over chicken while cooking.
Optional: Before serving, combine � cup honey & � tsp dry mustard;
brush glaze over cooked chicken.
Serves: 6
Recipe Note: I received this recipe from a co-worker at DuPont right after I started working in Delaware. It�s a staple for us all summer long. I usually keep several packages in freezer and take along for weekend trips when we�re going to be grilling out. The leftovers make great sandwiches.