NewYork-Presbyterian Hospital

Recipe Yield: 4 Servings

Ingredients

• 1/2 cup dry vermouth or dry white wine
• 1 tbsp chopped chives
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh rosemary
• 2 tsp grated lemon rind
• 3 tbsp fresh lemon juice
• 1 1/2 tbsp extra-virgin olive oil
• 1 1/2 tbsp Dijon mustard
• 1/8 tsp salt
• 1/8 tsp pepper
• 8 slices red onion, 1/2 inch thick
• 4 4 oz skinless chicken breast halves
• Cooking spray

Directions

1. Combine vermouth, chives, oregano, rosemary, lemon rind and juice, olive oil, Dijon mustard, salt and pepper in a small bowl; stir well.
2. Arrange onion slices in a single layer in a shallow dish. Add chicken breast halves to the dish then pour herb mixture over onion and chicken. Cover and marinate in refrigerator for 1 hour.
3. Prepare grill by bringing it to medium-high heat.
4. Remove onion slices and chicken from dish, reserving marinade. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray. Grill chicken for 10-15 minutes, turning and basting with reserved marinade after 5 minutes. Chicken is cooked when internal temperature of the chicken is 165 degrees F (note: time may depend on thickness of chicken and temperature of grill).
5. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes.

Serving Size: 4 oz chicken breast half with 2 onion slices

Nutrition Facts