Shelly's Recipe

ROSEMARY CHICKEN I

Category: Poultry I

2 large cloves garlic, minced
1/2 cup olive oil
2 tbsp. fresh lemon juice and balsamic or red wine vinegar
1 1/2 tbsp. Worcestershire sauce
1 tbsp. dried rosemary
2 tsp Dijon mustard
1 tsp salt, dried basil and crushed red pepper flakes
8 boneless chicken breasts

Combine all ingredients in a resealable bag. Turn sealed bag several times to coat chicken. Refrigerate 2-4 hours and grill 6 inch from heat source, turning once until juices run clear, about 15 minutes.