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White Merlot-Marinated Chicken Breasts

Source of Recipe

International Food Courts


List of Ingredients

2 large skinless chicken breasts, quartered and trimmed of excess fat
1 cup white Merlot or similar blush rose wine*
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 medium clove garlic, crushed
1 tbsp chopped fresh basil (or 1 t crushed dried basil)
2 tbsp chopped fresh parsley
2 tsp minced fresh chives
Salt and pepper


Recipe

Rinse chicken and pat dry with paper towels. Place in a shallow glass dish. In a small bowl or large measuring cup, mix the wine with olive oil, lemon juice, garlic, basil, parsley, and chives. Pour marinade over chicken, turning meat to soak all sides. Marinate for at least 30 minutes. Preheat broiler. Remove chicken from marinade, place in broiler pan, and broil five inches from heat for 10-12 minutes per side, turning once, and basting with marinade until it is all used. A meat thermometer inserted into the chicken breast, away from fat or bone, should register 185 degrees when done. Remove chicken from the broiler, season with salt and pepper and serve. Serves 4.