Grilled Chicken Breasts With Fresh Herbs

• 3 large garlic cloves, finely chopped
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
• 3/4 teaspoon low-sodium instant chicken bouillon granules
• 1/2 teaspoon ground black pepper
• 6 boneless skinless chicken breast halves (1 3/4 pounds total)
• 2 tablespoons extra virgin olive oil
• 1/3 cup dry white wine

1. COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
2. ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
3. PREHEAT grill or broiler.
4. GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.

garlic, rosemary, thyme, lowsodium instant chicken bouillon granules, ground black pepper, chicken, extra virgin olive oil, white wine

Taken from www.food.com/recipe/grilled-chicken-breasts-with-fresh-herbs-179783 (may not work)