Grilled chicken breasts

8 servings

Ingredients

Quantity Ingredient
2 GARLIC CLOVES SLICED
¼ cup DRY WHITE WINE
5 teaspoons OLIVE OIL
1 tablespoon FINELY CHOPPED FRESH BASIL
OR 1 1/2 TS DRIED BASIL
1 tablespoon FINELY CHOPPED FRESH OREGANO
OR 1 1/2 TS DRIED
SALT AND PEPPER
1 tablespoon FINELY CHOPPED MINT OR
1 1/2 TS DRIED
8 smalls SKINLESS, BONELESS CHICKEN
BREAST HALVES (ABOUT 2#)

Directions

IN LARGE SHALLOW BOWL OR BAKING DISH, COMBINE GARLIC, WINE, OLIVE OIL, HERBS AND SALT AND PEPPER. ADD CHICKEN, COATING WELL WITH MARINADE. COVER AND REFRIGERATE 2 TO 4 HRS., TURNING OCCASIONALLY. PREPARE OUTDOOR GRILL FOR COOKING OR PREHEAT BROILER. PLACE CHICKEN ON COOKING SURFACE OF GRILL OR BROILER PAN. GRILL OR BROIL ABOUT 3 MIN. ON EACH SIDE OR UNTIL NO LONGER PINK IN CENTER. LET STAND 3 TO 5 MIN. BEFORE SLICING. TO SERVE, CUT EACH BREAST DIAGONALLY INTO THIN SLICES. ARRANGE ON PLATE AND GARNISH WITH LETTUCE.

PER SERVING: 140 CAL., 23GR. PRO., 1GR. CARB., 4.4GR. FAT, 28% CAL FROM FAT, 56MG. CHOL., 66MG. SOD.

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