Chicken breasts linger for awhile in a spicy wine marinade, with a hint of mint, and are then quickly pan-fried.

Cajun Chicken Breasts

2 cloves garlic, minced

1 tablespoon fresh, finely chopped parsley

1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dried mint
2 tablespoons white wine

Vegetable cooking spray

4 boneless, skinless chicken breasts

1. In shallow refrigerator dish with cover, mix together garlic, parsley, salt, cayenne pepper and mint; stir in wine. Spread mixture on all sides of chicken breasts, cover and refrigerate at least 3 hours or overnight.
2. At cooking time, spray non-stick frypan with vegetable cooking spray. Heat over medium high temperature about 1 minute, add chicken and cook about 5 minutes. Turn chicken and cook about 5 minutes more or until fork can be inserted with ease.

Makes 4 servings.

Per Serving: 145 calories; 26.8 g protein; 3.1 g total fat; .08 g saturated fat; 0.7 g carbohydrates; 73 mg cholesterol; 211 mg sodium.

Recipe provided courtesy of the National Chicken Council. Used with permission.