Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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