puree 3 kiwi fruits--water to help process ( i used my blender)---2
chicken breasts remove skin and fat--place cover with kiwi puree and
refridgerate overnight

i bouilded them for 20 minutes in teh puree the next day--came out
perfect--moist and tender

hav e not used any spices as this was an experiment that turned out perfect

i as my previous posts have said am interested in the chemistry of
marinades and have been searching for one--played with others but they
used salt

from waht i understand the enzymes in kiwi break apart the protein
strands--similar to papain

i was lead to believe that i would have mush if i left it over 5
hours--mayb e the kiwi fruit i used had a low concentration of the enzyme