Grilled Rosemary Chicken (TOH teacher contest)
Ingredients
2/3 c ranch salad dressing3 tbsp olive oil
3 tbsp Worcestershire sauce
2 tbsp dried rosemary, crushed
2 tsp dried basil
2 tsp white wine vinegar
2 tsp lemon juce
1 1/4 tsp dried oregano
1 1/4 tsp honey
1/2 tsp salt
1/4 tsp pepper
6 boneless skinless chicken breast halves (5 oz ea)
Instructions
1. In a large resealable plastic bag, combine first 11 ingredients. Flatten chicken to 1/2 " thickness; add to bag. Seal and turn to coat. Refrigerate for 8 hours or overnight.2. Drain chicken and discard marinade. Moisten a paper towel with cooking oil; using long-handles tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in from the heat for 4-7 min on each side or until a meat thermometer reads 170 degrees.
1 chicken breast half equals 211 calories, 9 g fat, 80 mg cholesterol, 207 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein