|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Onion powder||1⁄8 Teaspoon|
|Boneless skinless chicken breast halves||4|
|Nonstick cooking spray||1|
For marinade, in a shallow dish combine wine, rosemary, salt, garlic powder, onion powder, and pepper.
Add chicken to marinade.
Turn to coat chicken.
Marinate for 30 minutes at room temperature or for 1 hour in the refrigerator.
Remove chicken from marinade, reserving marinade.
Spray the unheated rack of a broiler pan with nonstick coating.
Place chicken on the rack.
Broil 4 to 5 inches from the heat for 6 minutes.
Brush chicken with marinade.
Turn and broil for 6 to 9 minutes more or till tender and no longer pink, basting often with the marinade.
If desired, sprinkle with paprika.