Ingredients
3/4 teaspoon minced savory or 1/4 teaspoon dried
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2 teaspoons minced fresh sage or 1/2 teaspoon dried
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried
3 tablespoon minced fresh parsley
1 teaspoon grated lemon rind
a pinch of ground allspice
a pinch of cayenne
1/3 cup olive oil
2 whole chicken breasts, skinned, boned, and halved
lemon wedges as an accompaniment
Preparation
In a bowl combine the savory, thyme, sage, rosemary marjoram, parsley, lemon rind, allspice, cayenne and oil. Pound the chicken breasts between sheets of dampened wax paper until they are 1/4 inch thick and rub them with the herb mixture. Stack the breasts in a shallow dish and chill them, covered, overnight. Sprinkle the breasts with salt and pepper and grill them on a well oiled rack over glowing coals for 2 to 3 minutes on each side or until they are just firm. Serve the chicken with the lemon wedges.
