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Title: Grilled Chicken Breasts
Categories: Poultry, Quick meals, Marinades
Yield: 8 Servings
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, 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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