Grilled Chicken Breasts Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2: GARLIC CLOVES SLICED,
1/4 cup: DRY WHITE WINE,
5 tsp: OLIVE OIL,
1 tbsp: FINELY CHOPPED FRESH BASIL,
OR 1 1/2 TS DRIED BASIL,
1 tbsp: FINELY CHOPPED FRESH OREGANO,
OR 1 1/2 TS DRIED,
SALT AND PEPPER,
1 tbsp: FINELY CHOPPED MINT OR,
1 1/2 tsp: DRIED,
8 small: 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.
Source from luhu.jp
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.
Source from luhu.jp