4 - 6 medium chicken breast halves (2 to 3 pounds total)
1 1/2 cups dry white wine
1/2 cup olive oil
1 tablespoon dried Italian seasoning, crushed
2 teaspoons minced fresh garlic
Drain chicken, reserving the marinade. In a covered grill, arrange the preheated coals around a drip pan for indirect grilling. Test for medium* heat above the pan. Place the chicken on a grill rack, with the bone side up, over a drip pan. Cover the chicken and grill for 50 to 60 minutes or until the meat is tender and no longer pink, turning once. Brush the chicken once with the reserved marinade halfway through the grilling time.
Discard the remaining marinade. Garnish with sprigs of fresh herbs, if you like. Makes 4 to 6 servings.
To test the temperature of the preheated coals, place your hand above the coals, or above the drip pan, at the height the food will be cooked. Start counting and if you need to remove your hand after 4 seconds, the coals are medium.
Per Serving: cal. (kcal) 388, Fat, total (g) 26, chol. (mg) 90, carb. (g) 1, sodium (mg) 74, Percent Daily Values are based on a 2,000 calorie diet