Serving Size: 6
Ingredients:
1/4 cup fresh parsley, chopped
1/2 teaspoon freshly grounded pepper,
1/2 teaspoon grated lime rind
2 tablespoons lime juice
1 cup dry white wine
6 chicken skinned and boned breast halves
Directions:
- Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 24 hours.
- Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.
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