George Foreman Chicken Breasts with Fresh Herbs
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 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) 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. Brush or wipe your GFG with cooking oil and preheat. Please, do not use an aerosol (can) spray. Your grill will last a lot longer, and will thank-you for it. Also, by not using an aerosol spray you will be doing your part to go green, and help the environment. GRILL or broil chicken for about 5-6 minutes or until no longer pink in center. Serve with rice and vegetables. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
