INGREDIENTS:

1/4 cup chopped fresh parsley

1/2 teaspoon freshly ground pepper

1/2 teaspoon grated lime rind

2 tablespoons lime juice

1 cup dry white wine (or Chablis)

6 boneless chicken breast halves

DIRECTIONS:

Combine all ingredients except chicken in a shallow baking dish.

Add chicken, turning to coat.

Cover and marinate in refrigerator for 1 day.

Remove chicken from marinade, reserving marinade.

Coat grill rack with Pam, place rack on grill over med-hot coals.

Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.