2 GARLIC CLOVES SLICED
1/4 cup DRY WHITE WINE
5 tsp OLIVE OIL
1 tbsp FINELY CHOPPED FRESH BASIL
OR 1 ½ TS DRIED BASIL
1 tbsp FINELY CHOPPED FRESH OREGANO
OR 1 ½ TS DRIED
SALT AND PEPPER
1 tbsp FINELY CHOPPED MINT OR
1 ½ TS DRIED
8 small SKINLESS, BONELESS CHICKEN
BREAST HALVES (ABOUT 2#)
Directions
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.