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Measurements
      Title: Grilled Chicken Breasts
 Categories: Poultry, Quick meals, Marinades
      Yield: 8 Servings
 
      2    GARLIC CLOVES SLICED
    1/4 c  DRY WHITE WINE
      5 ts OLIVE OIL
      1 tb FINELY CHOPPED FRESH BASIL
           OR 1 1/2 TS DRIED BASIL
      1 tb FINELY CHOPPED FRESH OREGANO
           OR 1 1/2 TS DRIED
           SALT AND PEPPER
      1 tb FINELY CHOPPED MINT OR
           1 1/2 TS DRIED
      8 sm SKINLESS, BONELESS CHICKEN
           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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