Grilled Chicken Breasts With Fresh Herbs

By Annacia on July 31, 2006

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    1. 3 large garlic cloves, finely chopped
    2. 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
    3. 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
    4. 3/4 teaspoon low-sodium instant chicken bouillon granules
    5. 1/2 teaspoon ground black pepper
    6. 6 boneless skinless chicken breast halves ( 1 3/4 pounds total)
    7. 2 tablespoons extra virgin olive oil
    8. 1/3 cup dry white wine


  1. COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
  2. ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
  3. PREHEAT grill or broiler.
  4. GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.