4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 (8 ounce) can lemon pepper jelly
1/3 cup milk
1 pound chicken breast tenderloins
1 cup white wine
1 (12 fluid ounce) can or bottle beer
1 teaspoon lemon zest
Layer chicken over foil and grease shallow baking dish.
Combine 2 tablespoons olive oil, 1 can lemon pepper jelly, milk, chicken and lemon zest in large bowl. Drizzle the remaining olive oil mixture over chicken.
Place chicken in shallow baking dish. Cover with foil and sprinkle with lemon zest. Cover and refrigerate overnight.