1/4 cup chopped fresh parsley
1/2 teaspoon freshly ground pepper
1/2 teaspoon grated lime rind
2 tablespoon lime juice
1 cup dry white wine -- (or Chablis)
6 chicken breast halves *
Instructions:
* 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients
except chicken in a shallow baking dish. Add chicken, turning to coat.
Cover and marinate in refrigerator for 1 day. Remove chicken from
marinade, reserving marinade. Coat grill rack with Pam, place rack
on grill over med-hot coals. Place chicken on rack, and grill 5 minutes
on each side or until done, basting with reserved marinade.
