- 1/2 C Olive Oil
- 2 TBSP Worcestershire Sauce
- 1 TBSP Dijon Mustard
- Juice of 2 Lg. Lemons
- 1 tsp Black Pepper
- 2 Sprigs Fresh Oregano
- 2 Pkg Boneless, Skinless Chicken Breast Tenderloins (or Chicken Breast), cut into 1-inch cubes
Combine all of the ingredients in a resealable plastic storage bag. Make sure to coat the chicken well.
Squeeze out as much of the air as possible, seal the bag and refrigerate overnight or at least 4 hours.
Allow the bag to sit at room temperature for a half hour before preparing, then remove the chicken, discard the marinade and cook as desired.