1 bottle of oil-type French dressing (8 ounces)
1 tablespoon leaf oregano
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cooking sherry
Combine all ingredients and heat. Makes 2-2 1/2 cups. Marinate poultry in mixture overnight in refrigerator in a covered dish. Use remaining marinade to baste the chicken while it is cooking.
This recipe is from an old Weber booklet.
**Thoughts~I have not had this since I lived at home, but my mom swears it is delicious. I will have to give it a try soon.**