6 boneless/skinless chicken breasts
1/2 cup white wine
2 T extra virgin olive oil or canola oil
1 T white vinegar
2 tsp dried crushed basil
1 tsp dried crushed oregano or tarragon
1/2 tsp onion powder
2 cloves garlic, minced
Set a heavy Ziploc bag in a large mixing bowl and place the chicken in the bag. Add the wine, oil, vinegar, basil, oregano or tarragon, onion powder and garlic. Close the bag and turn it to coat the chicken well. Marinate for 5-24 hours in the refrigerator, turning occasionally.
Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4”-5” from the heat for about 20 minutes or until lightly browned, brushing often with the marinade. Turn the chicken and broil for 5-15 minutes more, until the chicken is tender and no longer pink.
