garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon
dried rosemary, crushed
1 tablespoon chopped fresh thyme or 1 teaspoon
dried thyme, crushed
low-sodium instant chicken bouillon granules
ground black pepper
boneless skinless chicken breast halves
( 1 3/4 pounds total)
extra virgin olive oil
dry white wine
- COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
- 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.
- PREHEAT grill or broiler.
- GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.