Grilled Rosemary Chicken

• 2/3 cup ranch salad dressing
• 3 tablespoons olive oil
• 3 tablespoons Worcestershire sauce
• 2 tablespoons dried rosemary, crushed
• 2 teaspoons dried basil
• 2 teaspoons white wine vinegar
• 2 teaspoons lemon juice
• 1-1/4 teaspoons dried oregano
• 1-1/4 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 boneless skinless chicken breast halves (5 ounces each)

1. In a large resealable plastic bag, combine first 11 ingredients. Flatten chicken to 1/2-in. thickness; add to bag. Seal and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.

ranch salad dressing, olive oil, worcestershire sauce, rosemary, basil, white wine vinegar, lemon juice, oregano, honey, salt, pepper, chicken

Taken from www.tasteofhome.com/recipes/grilled-rosemary-chicken/ (may not work)