Grilled Chicken Breasts with Fresh Herbs

Grilled Chicken Breasts with Fresh Herbs

Makes 6 servings


  • 3 cloves large garlic, finely chopped
  • 1 tbsp chopped fresh rosemary, or 1 teaspoon dried
  • 1 tbsp chopped fresh thyme, or 1 teaspoon dried thyme
  • ¾ tsp Instant Chicken Bouillon
  • 6 boneless, skinless chicken breast halves (about 1 ½ lb)
  • 2 tbsp olive oil
  • 1/3 cup dry white wine
  • Black pepper


  1. Combine garlic, rosemary, thyme and bouillon in small bowl.
  2. Arrange chicken in 13x9 inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
  3. Grill or broil on each side until chicken is golden brown and no longer pink in center. Season with ground black pepper.