Focus on food: September 09, 2005

Grilled Chicken Breast with Fresh Herbs

Fresh rosemary, garlic, and a nice dry white wine are the perfect ingredients for dressing up tender chicken breasts for the grill. Accompanied by some rice and your choice of a steamed a vegetable.

Allison recommends a nice bottle of Chateau St Jean Sonoma Chardonnay from our Wine Department. A Chardonnay that offers aromas and flavors of ripe apples, pears, and citrus.

· 6 boneless, Bell & Evans skinless chicken breast halves
· 1 tablespoon chopped fresh thyme, or 1 teaspoon of dried thyme
· 3 cloves large garlic, finely chopped
· 1 tablespoon chopped fresh rosemary, or 1 teaspoon of rosemary
· 2 tablespoons of olive oil
· 1/3 cup of Chateau St Jean Sonoma Chardonnay
· 3/4-teaspoon instant chicken bouillon

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Directions:

Combine garlic, thyme, rosemary and bouillon in a small bowl.
Arrange chicken in a baking pan and rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan and cover. Marinate in refrigerator for 2 hours.
Grill or broil on each side until chicken is golden brown and no longer pink in center. Lastly, season with ground black pepper.