Title: Herb Marinated Chicken Breasts
Categories: Poultry
Yield: 4 Servings

6 Boneless; skinless chicken
-breast halves, split
1/4 c Olive oil
1 ts Minced garlic
1 ts Each chopped fresh basil;
-rosemary parsley, and dill
Salt
Freshly ground black pepper;
-(we prefer white pepper)

Preparation Time: Easy and short

Servings: 4-6

Excerpted From: North Shore Recipe Collection (North of Chicago, IL)
Contributed to Book From: Foodstuffs (Gourmet Take-Out Store in Glencoe,
IL)

In a bowl, mix olive oil with garlic, herbs and a pinch of salt and pepper.
Add chicken and cover with marinade. Cover and refrigerate at least 24
hours. Remove from marinade and grill over hot coals 8-10 minutes or until
firm to touch..

These are also delicious baked in a preheated 475 degree oven. Remove from
marinae and bake uncovered 15-20 minutes until cooked through.

Posted to JEWISH-FOOD digest by Jerome Emer on May
28, 1998