Grilled Rosemary-Dijon Chicken Breasts

Take boneless chicken breasts from ho-hum to “oh, yum!” 1/4 cup dry white wine 1/4 cup seasoned or plain rice vinegar 1 Tbs. Dijon mustard 1 1/2 tsp. Worcestershire sauce 1/2 tsp. chopped garlic or shallot 1/2 cup extravirgin olive oil 3 Tbs. chopped fresh rosemary 1 Tbs. dried marjoram Salt Freshly ground pepper 4 boneless, skinless chicken breast halves

In food processor, combine wine, vinegar, mustard, Worcestershire sauce and garlic or shallots; process until blended. With machine running, slowly pour in oil; process until well mixed. Add rosemary and marjoram; process until herbs are finely chopped. Season to taste with salt and pepper. Set aside.

Place chicken between sheets of wax paper; pound until an even thickness. Place in single layer in large glass baking dish. Pour marinade over chicken, turning to coat. Cover; refrigerate at least 4 hours, up to 24 hours, turning occasionally.

Prepare medium-hot fire in charcoal grill or preheat a gas grill on high. Oil grill racks. Remove chicken from baking dish, reserving marinade. Place chicken on grill; if using gas grill, reduce burners to medium heat. Cook chicken, covered, 3 minutes or until seared. Brush with marinade. Turn over, brush with marinade again and grill 3-4 minutes or until instant-read thermometer inserted into thickest portions registers 165°F. Servings: 4. Cals.: 225. Protein: 29 g. Fat: 10 g. (2 g. saturated). Chol.: 78 mg. Carbs.: 2 g. Sodium: 261 mg. Fiber: 0 g. Sugar: 1 g. Kitchen time: 40 minutes. Total time: 4 hours, 40 minutes + grill prep time.