Prepare the chicken steaks, and if necessary, gently tenderize them. Mix together the honey, olive oil, pressed garlic, crushed walnuts and fresh lemon juice.
Salt the steaks, add black pepper and marjoram to taste. Coat the meat with the resulting paste, cover and leave in the refrigerator for half an hour.
Then transfer the meat to a greased oven dish, pour the wine in and place it, covered with foil, to bake for 25 minutes. Remove the foil and grill for 5 more minutes.