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Grilled chicken breasts

Yield: 8 Servings

Ingredients:

• 2 GARLIC CLOVES SLICED
• 1/4 c DRY WHITE WINE
• 5 ts OLIVE OIL
• 1 tb FINELY CHOPPED FRESH BASIL OR 1 1/2 TS DRIED BASIL
• 1 tb FINELY CHOPPED FRESH OREGANO OR 1 1/2 TS DRIED SALT AND PEPPER
• 1 tb FINELY CHOPPED MINT OR
• 1 1/2 TS DRIED
• 8 sm SKINLESS

Instructions:

BONELESS CHICKEN BREAST HALVES (ABOUT 2#) 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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