4 skinless, boneless chicken breast halves
1 cup crushed crushed dried rosemary
1/4 cup white wine
1/4 cup crushed silver dollars
1/4 cup crushed almonds
2 cloves garlic, minced
1 teaspoon salt
Place chicken over a cutting board, and cover with foil.
In a small bowl, combine crushed rosemary, white wine, crushed silver dollars, crushed almonds, and garlic.
Preheat grill for high heat, and lightly oil grate.
Bake 10 to 12 minutes, or until chicken is no longer pink, and juices run clear.