Rosemary Ranch Grilled Chicken

¼ cup olive oil
½ cup ranch dressing
3 Tablespoons Worcestershire sauce
1 Tablespoon minced fresh rosemary
½ teaspoon salt
½ teaspoon sugar
1 teaspoon lemon juice
1 teaspoon vinegar
Freshly ground pepper to taste
4 skinless, boneless chicken breasts

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, sugar, lemon juice, vinegar and pepper. Let stand for five minutes.

Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes*.

Preheat the grill for medium-high heat. Lightly oil the grill grate. Grill the chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center and the juices run clear. Yield: 4 servings.