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Grilled Chicken Breasts with Fresh Herbs

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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.

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Ingredients

  • 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 (optional)
  • Assorted steamed vegetables (optional)

Details

Servings 6
Adapted from meals.com

Preparation

Step 1

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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