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.