Grilled Chicken Breasts

2 GARLIC CLOVES SLICED OR 1 1/2 TS DRIED
1/4 c DRY WHITE WINE SALT AND PEPPER
5 ts OLIVE OIL 1 tb FINELY CHOPPED MINT OR
1 tb FINELY CHOPPED FRESH BASIL 1 1/2 TS DRIED
OR 1 1/2 TS DRIED BASIL 8 sm SKINLESS, BONELESS CHICKEN
1 tb FINELY CHOPPED FRESH OREGANO BREAST HALVES (ABOUT 2#)
8 servings
In Large Shallow Bowl Or Baking Dish, Combine Garlic, Wine, Olive Oil,
Herbs And Salt And Pepper. Add Chicken, Coating Well With Marinade. Cover
And Refrigerate 2 To 4 Hrs., Turning Occasionally. Prepare Outdoor Grill
For Cooking Or Preheat Broiler. Place Chicken On Cooking Surface Of Grill
Or Broiler Pan. Grill Or Broil About 3 Min. On Each Side Or Until No Longer
Pink In Center. Let Stand 3 To 5 Min. Before Slicing. To Serve, Cut Each
Breast Diagonally Into Thin Slices. Arrange On Plate And Garnish With
Lettuce.

Per Serving: 140 Cal., 23gr. Pro., 1gr. Carb., 4.4gr. Fat, 28% Cal From
Fat, 56mg. Chol., 66mg. Sod.