1/2 c. water
1/4 c. salad oil
Juice of 1 lemon
2 whole eggs
1 tsp. white pepper
2 tsp. salt
1/2 Worcestershire sauce
1 to 6 skinned cloves of garlic (optional)
Chicken breasts

Blend marinade ingredients in blender for 15 seconds. Dip breasts in marinade and lay out on flat pan. Pour remainder of marinade over all. Cover with plastic wrap (not foil) and refrigerate overnight. Remove from marinade (do not rinse). Broil or barbecue just until breast turn white. Do not overcook.