3/4 teaspoon minced fresh summer savory or 1/4 teaspoon dried
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoon minced fresh sage or 1/2 teaspoon dried
1½ teaspoon minced fresh rosemary or 1/2 teaspoon crumbled dried
3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried
3 tablespoon minced fresh parsley leaves
1 teaspoon grated lemon rind
pinch ground allspice
pinch cayenne
1/3 cup olive oil
4 chicken breast halves, skinned, boned
lemon wedges
In a bowl, combine herbs, spices, and oil. Pound chicken breasts between sheet of dampened wax paper until they are 1/4 inch thick, and rub them with herb mixture. Stack breasts in a shallow dish and chill, covered, overnight. Sprinkle breasts with salt and pepper, and grill them on an oiled rack over glowing coals for 2-3 minutes per side or until they are just firm. Serve with lemon wedges. Serves 4.
Laura
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