Grilled Chicken Breasts w/Fresh Herbs
Jan. 30th, 2007 12:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kittydesadeServes 2-4 (forgot, I cut back on the chicken)
310 calories per serving (chicken only, any side dishes are on you)
3 large cloves garlic, finely chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound (roughly) boneless, skinless chicken breast halves
2 tablespoons extra virgin olive oil
1/3 cup dry white wine
Cooked rice and/or steamed vegetables optional
Combine Garlic, rosemary, thyme, salt, and pepper in small bowl. Tenderize chicken till it's nice and flat and easy to grill. Alternatively, cut into strips. Rub 1/2 of herb mixture into chicken and then place into ziploc bag or place strips in ziploc bag. Combine white wine and remainder of herb mixture and pour over chicken into bag. Shake till it's juicy. Marinate in refrigerator for 2 hours.
Preheat grill or boiler. Apply extra virgin olive oil. Grill. Serve. Enjoy.
310 calories per serving (chicken only, any side dishes are on you)
3 large cloves garlic, finely chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound (roughly) boneless, skinless chicken breast halves
2 tablespoons extra virgin olive oil
1/3 cup dry white wine
Cooked rice and/or steamed vegetables optional
Combine Garlic, rosemary, thyme, salt, and pepper in small bowl. Tenderize chicken till it's nice and flat and easy to grill. Alternatively, cut into strips. Rub 1/2 of herb mixture into chicken and then place into ziploc bag or place strips in ziploc bag. Combine white wine and remainder of herb mixture and pour over chicken into bag. Shake till it's juicy. Marinate in refrigerator for 2 hours.
Preheat grill or boiler. Apply extra virgin olive oil. Grill. Serve. Enjoy.