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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This moist, tender chicken has a touch of rosemary flavor. It's so easy to throw together, which makes it a great weeknight dish. I always prepare extra pieces of chicken so that we can use it later in the week in make-over meals. It's splendid the first day grilled but also makes fantastic chicken salad.—Holly Jackson, Calera, Alabama Ingredients:
2/3 cup ranch salad dressing |
3 tablespoons olive oil |
3 tablespoons worcestershire sauce |
2 tablespoons dried rosemary, crushed |
2 teaspoons dried basil |
2 teaspoons white wine vinegar |
2 teaspoons lemon juice |
1-1/4 teaspoons dried oregano |
1-1/4 teaspoons honey |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves (5 ounces each) |
Directions:
1. In a large resealable plastic bag, combine first 11 ingredients. Flatten chicken to 1/2-in. 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-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°. Yield: 6 servings.
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