Tuscan Grilled Chicken

• 1/2 cup marinade, Lea & Perrins marinade for chicken (white wine marinade)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon sun-dried tomato, chopped
• 1 garlic clove, minced
• 4 fresh basil leaves, thinly sliced
• 4 boneless skinless chicken breasts

1. Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl.
2. Place chicken in a zipper type plastic bag.
3. Pour marinade over chicken.
4. Remove as much air as possible.
5. Let sit in marinade for 3 hours, or even overnight in the refrigerator.
6. Remove chicken from marinade.
7. Place on a grill heated to medium heat.
8. Pour a little of the bag marinade on each chicken piece; discard the rest.
9. Grill until done.

marinade, lemon juice, olive oil, salt, tomato, garlic, basil, chicken breasts

Taken from www.food.com/recipe/tuscan-grilled-chicken-481088 (may not work)