6 whole chicken breasts
1/2 cup roditis wine
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper

Rinse chicken and pat dry. In a large bowl, combine wine, oil, lemon juice, herbs, salt and pepper. Add chicken breasts, cover and marinate overnight. Cook on an outdoor grill, basting occasionally with remaining marinade. This can also be baked in a 350F oven for one hour, basting several times. Serve with a Greek salad and a loaf of crust bread. NOTES : Bobbie's notes: I also used the marinade to marinate some Portobello mushrooms for a vegetarian in our party. I substituted Greek Retzina wine for the roditis. Everyone said it was moist and delicious

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