2 tsp. minced garlic
6 tbsp. Worcestershire sauce
6 tbsp. fresh lemon juice
1/2 c. water
1/4 c. minced fresh parsley or 2 tsp. dried oregano
3 tbsp. melted butter
3/4 tsp. pepper
Pinch cayenne
4 chicken breasts, skinned & boned
1 loaf French bread, sliced

In a medium sized baking pan, mix the garlic, Worcestershire sauce, lemon juice, water, 2 tablespoons parsley, melted butter, pepper and cayenne.

Cross hatch the top of the chicken breast with 1/4" deep cuts to allow chicken to absorb more sauce. Place chicken scored side down in pan, add sauce and stir to coat.

Bake chicken, uncovered at 375 degrees for 20 minutes. Stir remaining parsley into sauce. Serve chicken scored side up topped with a tablespoon of sauce. Spoon remaining sauce into a warmed bowl and use to dunk crusty French bread into. Herbed rice pilaf or baked potatoes and a hearty Greek salad are good accompaniments. 4 servings.