1/4 c. chopped fresh parsley
1/2 tsp. freshly ground pepper
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1 c. Chablis or other dry white wine (you may use chicken broth instead)
6 (4 oz.) skinned, boned chicken breast halves
Pam
Lemon slices, opt.

Combine first five ingredients in shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for one hour.

Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place on grill over medium hot coals. Place chicken on rack and cook 5 minutes on each side or until done, basting with reserved marinade. Garnish with lemon slices, if desired.

Yield: 6 servings (146 calories each serving). Protein - 25.8; fat - 2.9; carbohydrate - 2.4; cholesterol - 70; iron - 1.2; sodium - 64; calcium - 21.