1/4 cup vegetable oil
1/4 cup yogurt
2 tablespoons honey
1/8 teaspoon dried rosemary
3 cloves garlic, minced
1 1/2 teaspoons dried oregano
4 (10 ounce) cans boneless, skinless chicken breast halves
4 tablespoons vegetable oil
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
1 teaspoon Italian seasoning
1 pound sharp Cheddar cheese, cut into 1 inch cubes
In a large bowl, mix the oil, yogurt, honey, rosemary, garlic, oregano, chicken breast halves, vegetable oil, parsley, lemon juice, Italian seasoning, and cheese. Cover and refrigerate overnight.