Brined and Rubbed Chicken Breasts
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dry white wine such as Sauvignon Blanc
whole black peppercorns
herbes de Provence or 1½ teaspoons each dried basil, oregano, thyme, rosemary, divided
boneless, skinless chicken breasts (6 ounces)
olive oil for brushing grill
plain table salt *
freshly ground black pepper
For safe meat preparation, reference the USDA website.
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