GRILLED ROSEMARY CHICKEN BREASTS

"Chicken is a healthful option when it comes to grilling meat. A skinless chicken breast can be 35-75 percent leaner than trimmed beef, depending on the cut. Make sure to remove all the skin and fat before cooking. I prefer the 4- to 6-oz. portion size. This way I tend to eat more fruits and vegetables."

4 (4-oz. each) boneless, skinless chicken breasts
1 Tbsp. olive oil
1 Tbsp. chopped fresh rosemary
1 Tbsp. minced fresh garlic
1 tsp. cracked black pepper
1 tsp. seasoning salt

Place chicken breasts between two pieces of plastic wrap or plastic bags. With a meat mallet or rolling pin, gently pound the chicken to 1/4-inch thick.

Brush each breast with olive oil. Divide and sprinkle remaining ingredients over each breast. Press all ingredients into the chicken, and cover with plastic wrap. Refrigerate at least 1 hour, or until ready to grill.

WHEN READY TO COOK:
Grill chicken over hot fire for 3 minutes on each side. Chicken will cook fast because it is so thin.

Serve with grilled vegetables, or make a nice sandwich.

"Culinary artist Chef Greg Wenger, a Certified Executive Chef with the American Culinary Federation, hails from Chicago and is a graduate of the prestigious Culinary Institute of America (CIA) in New York state. He owns Island Caterers, on Catalina Island in California, and, is executive chef of Ristorante Villa Portofino, also on Catalina."

Serves 4
Source: Chef Greg Wenger; Better Nutrition 67.6 (June 2005)