Grilled Chicken Breast with Fresh Herbs
Garlic, rosemary and dry white wine are the perfect ingredients for dressing up tender chicken breasts for the grill.
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
3/4 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/2 teaspoon ground black pepper
6 (about 1 3/4 pounds total) boneless, skinless chicken breast halves
2 tablespoons extra virgin olive oil
1/3 cup dry white wine
Hot cooked rice for accompaniment (optional)
Assorted steamed vegetables for accompaniment (optional)
- Combine garlic, rosemary, thyme, bouillon and pepper in small bowl.
- Arrange chicken in 13x9x2-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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 310 Total Fat: 7 g Saturated Fat: 1.5 g Cholesterol: 140 mg Sodium: 230 mg Carbohydrates: 1 g Dietary Fiber: 0 g Sugars: 0 g Protein: 55 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.