Ingredients
3/4 teaspoon minced fresh summer 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 crumbed dried
1 1/2 teaspoon minced fresh rosemary or 1/2 teaspoon crumbled dried
3/4 teaspoon minced fresh marjoram or 1/4 dried
3 tablespoons minced fresh parsley leaves
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, the thyme, the sage , the rosemary, the marjoram, the parsley, the lemon rind, the allspice, they cayenne, and the 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 - 3 minutes on each side, or until they are just firm. The chicken may also be broiled on a rack for 2 - 3 minutes per side. Serve the chicken with the lemon wedges.
