Ingredients
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3 large garlic cloves, finely chopped
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1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
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1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
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2 tablespoons extra virgin olive oil
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1/3 cup dry white wine
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1/2 teaspoon ground black pepper
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6 boneless skinless chicken breast halves (1 3/4 pounds total)
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3/4 teaspoon low-sodium instant chicken bouillon granules
Instructions
- 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.