LadyMin's Garden

This is one of my favorite summer recipes. The chicken can be marinated over night. The next day it will be ready to toss on the grill for a quick meal.

Grilled Rosemary Chicken

Ingredients

• 2 pounds boneless chicken breasts
• ½ cup dry white wine
• 2 tablespoons extra virgin olive oil
• 4 minced garlic cloves
• 4 teaspoons fresh rosemary
• 1 tablespoon finely chopped lemon peel
• ½ teaspoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• Rosemary sprig for garnish

Preparation

Prepare marinade in a food processor. Combine wine, olive oil, garlic, rosemary, lemon peel, lemon juice, salt and pepper. Process for about 15 seconds. Place chicken in a plastic zipper bag and add marinade. Seal bag and refrigerate for 6 hours or overnight.

Remove chicken from the marinade and grill 10 to 12 minutes over med-high heat. Turn once halfway through grilling and brush with remaining marinade. Transfer to serving dish and add garnish.

I served it with fresh green beans from the garden and a nice glass of Pinot Grigio.