¼ cup CocoPacific Virgin Coconut Oil
¼ cup olive oil
2 chicken breast fillets, pummelled with a meat mallet/rolling pin between cling film to tenderise
1 teaspoon dried rosemary
½ teaspoon dried oregano
2 teaspoons Worcestershire Sauce
Garlic Salt and white pepper
In a large bowl, place all the ingredients (except the garlic salt and white pepper) and mix with the chicken thoroughly.
Cover with cling film and place in the refrigerator for at least half an hour (the more you leave it the better the taste).
When ready, remove cling film and sprinkle with garlic salt and white pepper.
Cook under a medium grill heat on both sides until completely done.
Perfect as a sandwich filler, or cubed into a salad of your choice.