2 garlic cloves sliced
1/4 cup dry white wine
5 teaspoons olive oil
1 tablespoon finely chopped fresh basil
OR 1 1/2 tsp dried basil
1 tablespoon finely chopped fresh oregano
OR 1 1/2 tsp dried
salt and pepper
1 tablespoon finely chopped mint or
1-1/2 teaspoons dried
8 small skinless -- boneless chicken
breast halves -- (about 2#)
Instructions:
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 grill. Place chicken on cooking surface
of grill pan. Grill about 3 minutes On each side or until no longer
pink in center. Let stand 3 to 5 minutes before slicing. To serve,
cut each breast diagonally into thin slices. Arrange on plate and
Garnish with lettuce.
