• 8 boneless skinless chicken breasts, cut in half horizontally so they are very thin
  • 1 cup extra virgin olive oil
  • ¾ cup chardonnay
  • juice from one lemon
  • 2 tablespoons fresh rosemary
  • 1 tablespoon dried oregano
  • 3 cloves garlic, chopped
  • salt and pepper


Preparation Instructions

  1. In a large ziploc bag combine all the ingredients and marinate for at least 2 hours (if less than 8 hours slice the chicken if half lengthwise so you have 2 thin pieces of chicken).
  2. Grill over medium-high heat about 7-8 minutes per side (if you sliced it thin, about 3-4 minutes per side), turning halfway through to get the grill marks if you want them. Serve hot.