#NAME:"Roasted Rosemary Garlic Chicken",#SERV:[2,4,8],#ING:[["1/8 tsp. pepper","2 boneless skinless chicken breasts (6 ounce)","1 clove garlic","1/2 tsp. dried rosemary","1/4 c. oil-free Italian salad dressing","2 tbl. white wine","1 1/2 tsp. lemon juice","1/4 tsp. poultry seasoning"],["1/4 tsp. pepper","4 boneless skinless chicken breasts (6 ounce)","2 cloves garlic","1 tsp. dried rosemary","1/2 c. oil-free Italian salad dressing","1/4 c. white wine","1 tbl. lemon juice","1/2 tsp. poultry seasoning"],["1/2 tsp. pepper","8 boneless skinless chicken breasts (6 ounce)","4 cloves garlic","2 tsp. dried rosemary","1 c. oil-free Italian salad dressing","1/2 c. white wine","2 tbl. lemon juice","1 tsp. poultry seasoning"]],#DIR:["1)Rub pepper into chicken breasts and set aside in a shallow baking pan.","2)Wrap the garlic cloves in aluminum foil and roast in a toaster oven for about 10 minutes at 350°. Remove, cool, and chop into small pieces.","3)In a small bowl, whisk together the garlic and remaining ingredients, then pour over the chicken. Let marinate for 10-15 minutes. ","4)Reserve the marinade. Place the chicken on a heated grill and cook about 10 minutes on one side; turn and cook about 5-7 minutes on the other side or until cooked through.","5)While the chicken is cooking, heat the marinade either by placing it in a saucepan on top of the grill or on the stove for 2 minutes, making sure it comes to a boil.","6)Remove the cooked chicken from the grill and place it back in the heated marinade.","7)Serve with wild rice and grilled asparagus."],#PRE:"I love the mixture of rosemary and garlic. This is great on the grill, but if you’re cooking inside, place the chicken in a shallow baking pan, pour the sauce over the chicken, and place in the oven at 350° for 20 minutes; turn the chicken and place under the broiler for 5-10 minutes or until done."
