1/2 c. canola oil (very low fat)
1/4 c. lemon juice
2 tbsp. white wine vinegar
1 tsp. grated lemon peel
1 tbsp. dried basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. fresh ground pepper
4 boneless, skinless (fat again!) breast halves (approx. 1 lb.)

Combine oil, lemon juice, vinegar, lemon peel, basil, garlic, salt and pepper in a shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate for 30-45 minutes, turning once. Prepare charcoal or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3-5 minutes per side, or until completely cooked through. This can be very low in cholesterol depending on what oil you use.