Grilled Chicken Breasts with Fresh Herbs

Garlic, rosemary and dry white wine are the perfect ingredients for dressing up tender chicken breasts for the grill. Serve with steamed green beans, rice and Perrier water.

Grilled Chicken Breasts with Fresh Herbs

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ¾

    teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon

  • ½

    teaspoon ground black pepper

  • 6

    (about 1¾ pounds total) boneless, skinless chicken breast halves

  • 2

    tablespoons extra virgin olive oil

  • cup dry white wine

  • Hot cooked rice (optional)

  • Assorted steamed vegetables (optional)


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.


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