1 1/2 pounds boneless, skinless, chicken breast pieces
1/4 cup Filippo Berio Extra Virgin Olive Oil
2 tablespoons rosemary needles
2 cloves garlic, minced
Juice of 2 lemons
Salt to taste
1/2 cup white wine
1 small head radicchio
White balsamic vinegar
Pound the chicken breast pieces to an even thinness so that they will all bake in the same amount of time. Combine all the other ingredients in a shallow pan and cover with plastic wrap. Let the chicken breasts marinate for at least an hour to as long as overnight in the refrigerator.
Preheat the grill to 400°F. Preheat oven to 400°F.
Grill the chicken for 2 minutes on each side to get the characteristic grill marks on each piece.
After grilling, layer the pieces in a lasagna dish and pour in the wine. Bake for 10 minutes or until easily pierced with a fork. Serve the chicken on a bed of radicchio with a drizzle of white balsamic vinegar.
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