1 1/2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon (or 3 cloves) minced garlic
1/2 teaspoon dry parsley
1 teaspoon dry rosemary
3/4 teaspoon dry sage
1 teaspoon dry thyme
1 teaspoon salt
1/2 teaspoon coarse ground pepper
Place chicken in a zip-top bag. In a small bowl, whisk together remaining ingredients and pour over chicken. Seal bag tightly and shake gently to coat chicken well. Allow chicken to marinate in the refrigerator for at least 2 hours, shaking bag gently twice during marinating to recoat chicken.
After chicken has marinated, discard remaining marinade. Preheat grill to medium-high heat, or preheat oven broiler. Grill or broil chicken about 8�10 minutes per side, or until chicken is no longer pink and the juices are clear (cooking time may vary depending on the thickness of the meat).
Yield: 6 servings
Serving size: 4 ounces
Nutrition Facts Per Serving:
Calories: 144
Carbohydrate: 1 g
Protein: 26 g
Fat: 4 g
Saturated fat: 1 g
Sodium: 188 mg
Fiber: <1 g
Exchanges per serving: 4 very lean meat
Carbohydrate choices: 0