Mediterranean Grilled Chicken

These simple grilled chicken breasts couldn't be easier to make. Just make sure you keep an eye on the internal temperature of the meat so that it doesn't end up dry. The easiest way to do that is by using a digital thermometer. Serve it with a side of feta tzatziki -- the recipe's below.
      7-9 boneless, skinless chicken breast halves
    • 2 cups Sun-Dried Tomato Marinade -- see above
    • Cooking spray

    Trim any visible fat from the chicken breast halves. Place them in a shallow dish and pour the marinade over them, turning the meat to evenly cover them. Cover the dish and refrigerate for at least 30 minutes -- overnight is better.

    Prepare a grill for medium-heat grilling. Spray the grates with cooking spray and place the chicken breast halves on the grill (discard the marinade). Grill, covered, for 10-15 minutes -- turning once. Remove to a platter covered with aluminum foil and allow to rest for 5-10 minutes before serving.

    • Yields: about 8 servings
    • Preparation Time: 30 minutes, plus marinating time
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