Blank

By artomoro
January 28, 2015
0 Comments


Author Notes: Blankartomoro

Makes: 4

Ingredients

  • 3 tablespoons Vinegar

Directions

  1. The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.

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