2 cloves garlic, minced
1 tablespoon fresh, finely chopped parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon dried mint
1/4 teaspoon salt
2 tablespoons white wine
4 boneless, skinless chicken breasts


1. In shallow dish with cover, combine garlic, parsley, cayenne pepper, mint and salt; stir in wine. Spread mixture on all sides of chicken breasts, cover and refrigerate at least 3 hours or overnight.
2. At cooking time, spray non-stick skillet with cooking spray. Heat skillet over medium high temperature about 1 minute, add chicken and cook about 5 minutes. Turn chicken and cook about 5 minutes more or until fork can be inserted with ease.

This is a very low-fat recipe as it only contains only 145 calories and 3.1 g fat per serving. The marinade does not contain any ingredients that add additional fat to the chicken breasts. The longer the chicken is left in the marinade the more flavor will be imparted, but do not leave chicken in marinade longer than overnight as the acid in the wine will start to break down the protein in the chicken.

Garlic-Parsley Chicken Breasts
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