In shallow refrigerator dish with cover, mix together garlic, parsley, salt, cayenne pepper and mint; stir in wine. Spread mixture on all sides of chicken breasts, cover and refrigerate at least 3 hours or overnight. At cooking time, spray non-stick frypan with vegetable cooking spray. Heat over medium high temperature about 1 minute, add chicken and cook about 5 minutes. Turn chicken and cook about 5 minutes more or until fork can be inserted with ease. Makes 4 servings.

Per Serving: 145 calories; 26.8 g protein; 3.1 g total fat; .08 g saturated fat; 0.7 g carbohydrates; 73 mg cholesterol; 211 mg sodium.