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Grilled Chicken Breasts



Yield: 8 Servings
2 garlic cloves,Sliced
1/4 c dry white wine
5 t olive oil
1 T finely fresh basil,Chopped
1 or 1 1/2 ts basil,Dried
1 T finely fresh oregano,Chopped
1 or 1 1/2 ts,Dried
1 salt and pepper
1 T finely mint or,Chopped
1 1 1/2 ts,Dried
8 sm skinless,boneless chicken
1 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 LONGERPINK 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.