wrote in message
...
I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Thanks

Tom
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If you use bone-in with skin chicken breasts, they won't be dry. Brown them
first in oil on both sides in a Dutch Oven pan, and then add your sauce to
the pan with the chicken breasts, cover the pan and simmer on low for about
2 hours, turning the chicken over every once in awhile and checking on the
sauce so to be sure that it doesn't burn. You might have to add a tiny bit
of water after an hour. The chicken starts to fall of the bone when cooked.
The sauce comes out delicious and the chicken tender. Remove the bones from
the sauce before serving.
I usually sauté a chopped pepper and chopped onion to add to the sauce.