A grilled chicken breast recipe is a recipe that describes how to prepare chicken breasts using a grill.
IN LARGE SHALLOW BOWL OR BAKING DISH, COMBINE GARLIC, WINE, OLIVE OIL,HERBS AND SALT AND PEPPER.
ADD CHICKEN, COATING WELL WITH MARINADE.
COVERAND REFRIGERATE 2 TO 4 HRS.
, TURNING OCCASIONALLY.
PREPARE OUTDOOR GRILLFOR COOKING OR PREHEAT BROILER.
PLACE CHICKEN ON COOKING SURFACE OF GRILLOR BROILER PAN.
GRILL OR BROIL ABOUT 3 MIN.
ON EACH SIDE OR UNTIL NO LONGERPINK IN CENTER.
LET STAND 3 TO 5 MIN.
BEFORE SLICING.
TO SERVE, CUT EACHBREAST DIAGONALLY INTO THIN SLICES.
ARRANGE ON PLATE AND GARNISH WITHLETTUCE.
PER SERVING: 140 CAL.
, 23GR.
PRO.
, 1GR.
CARB.
, 4.
4GR.
FAT, 28% CAL FROMFAT, 56MG.
CHOL.
, 66MG.
SOD.
Ingredients
Directions
IN LARGE SHALLOW BOWL OR BAKING DISH, COMBINE GARLIC, WINE, OLIVE OIL,HERBS AND SALT AND PEPPER.
ADD CHICKEN, COATING WELL WITH MARINADE.
COVERAND REFRIGERATE 2 TO 4 HRS.
, TURNING OCCASIONALLY.
PREPARE OUTDOOR GRILLFOR COOKING OR PREHEAT BROILER.
PLACE CHICKEN ON COOKING SURFACE OF GRILLOR BROILER PAN.
GRILL OR BROIL ABOUT 3 MIN.
ON EACH SIDE OR UNTIL NO LONGERPINK IN CENTER.
LET STAND 3 TO 5 MIN.
BEFORE SLICING.
TO SERVE, CUT EACHBREAST DIAGONALLY INTO THIN SLICES.
ARRANGE ON PLATE AND GARNISH WITHLETTUCE.
PER SERVING: 140 CAL.
, 23GR.
PRO.
, 1GR.
CARB.
, 4.
4GR.
FAT, 28% CAL FROMFAT, 56MG.
CHOL.
, 66MG.
SOD.
