Grilled Rosemary Chicken


1 1/2 lbs skinless – boneless chicken breasts (this should be 4)
1/3 cup fresh rosemary – finely chopped
1/3 cup dry white wine
2 Tbsp extra virgin olive oil
3/4 tsp black pepper
3 cloves garlic – crushed
1 1/2 Tbsp minced green onions
1/2 tsp salt

Rinse the chicken in cold water, drain well and pat dry. Mix together all the remaining ingredients. Add the chicken breasts to the marinade; cover and refrigerate for 1 to 4 hours. Grill or broil the chicken until tender, about 3 to 5 minutes on each side. Brush the chicken with the marinade at least once during cooking. Serve hot.

Chicken is wonderful for a summer barbecue. This dish may also be cooked in an oven broiler.