2 tsp. minced rosemary
2 tsp. minced thyme
1 sage leaf
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup balsamic vinegar
salt and pepper to taste
1-1/2 lbs. boneless, skinless chicken breasts
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| GRILLED CHICKEN WITH HERBS | |||
| Yields 6 | |||
| 2 tbsp. minced fresh Italian parsley 2 tsp. minced rosemary 2 tsp. minced thyme 1 sage leaf 3 cloves garlic, minced 1/4 cup olive oil 1/2 cup balsamic vinegar salt and pepper to taste 1-1/2 lbs. boneless, skinless chicken breasts |
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| In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinade for at least 2 hours up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6-7 minutes per side or until chicken is cooked through and no longer pink inside. | |||