1/4 cup lemon pepper
1 tablespoon dry mustard
1 tablespoon dried rosemary
5 skinless, boneless chicken breast halves
4 cloves garlic, crushed
4 tablespoons fresh lemon juice
3 cups dry white wine
- In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
- Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.