Makes 4 servings.
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced
- 1/4 teaspoon dried mint
- 1 tablespoon fresh, finely chopped parsley
- 2 tablespoons white wine vegetable cooking spray
- 1/4 teaspoon salt
Directions
1. In shallow refrigerator dish with cover, mix together garlic, parsley, salt, cayenne pepper and mint; stir in wine.
2. Spread mixture on all sides of chicken breasts, cover and refrigerate at least 3 hours or overnight.
3. At cooking time, spray non-stick frypan with vegetable cooking spray.
4. Heat over medium high temperature about 1 minute, add chicken and cook about 5 minutes.
5. Turn chicken and cook about 5 minutes more or until fork can be inserted with ease.
Per Serving:
145 calories
26.8 g protein
3.1 g total fat
.08 g saturated fat
0.7 g carbohydrates
73 mg cholesterol
211 mg sodium
