4 chicken breast halves, boneless and skinless
1 cup extra virgin olive oil
½ cup white wine
4 cloves garlic, minced
2 T parsley, chopped
1/2 t. salt
1/4 t. freshly ground pepper
Mix oil, wine, garlic, parsley, salt and pepper in a medium bowl. Add chicken and marinate at least 2 hours or overnight. Preheat a grill pan over medium heat. When the rim of the pan is hot to the touch, remove chicken and marinade and place on the grill pan. Cook chicken until edges turn white, about 5 minutes, then turn. Continue cooking until chicken is cooked through. Be careful not to overcook or chicken will become dry. Serve with rice or pasta. Serves 4.
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