• 1  Chicken breast, halved and skinned
• ¼  Cup dry red wine
• ½  Teaspoon garlic powder
• ½  Teaspoon thyme
• 1  Teaspoon oregano
• 1  Teaspoon rosemary
• ½  Teaspoon black pepper

     1. Wash and pat dry the chicken breasts. Place them in a shallow dish.
         Pour the wine over the chicken breasts. Refrigerate and marinate
         for at least 4 hours turning the breasts periodically.
 
     2. Place all the herbs on a plate and mix. When the chicken breasts are
         done marinating, remove them from the wine and roll them, top side
         only, in the herbs.
 
     3. Place the breasts in a baking dish top side up. Pour the remaining
         wine and herbs into the baking dish making sure not to pour it over
         the breasts.
 
     4. Bake in a preheated 400º F oven for 40 minutes or until
         the juices run clear.
 
 
 
 

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