Ingredients:
2 c. fresh parsley
1 clove garlic
1 tsp. fresh thyme leaves
1 tsp. lemon zest
1/2 c. Italian dressing
4 small boneless skinless chicken breast halves (1 lb.)
Directions:
Using pulsing action to process first 4 ingredients in a food processor just until coarsely chopped. Add dressing; pulse just until blended (do not over process). Pour over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 minutes to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade.
Grill chicken 5-7 minutes on each side or until done.
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