1/2 c. oil
1/4 c. lemon juice
2 tbsp. white wine vinegar
1 tsp. grated lemon peel
2 cloves garlic
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 c. chopped fresh basil or 1 tbsp. dried basil
2 2 whole chicken breasts, skinned, boned, halved (about 1 1/2 lb.)

In small bowl, combine oil, lemon juice, vinegar, grated lemon peel, garlic, salt, pepper and basil (makes 1 cup marinade). Put chicken in shallow baking dish and cover with marinade. Marinate chicken, turning once, for 30-45 minutes or overnight. Refrigerate until ready to cook.

Grill or broil chicken 4 inches from heat, turning once, until lightly browned on the outside and just cooked through, 3-4 minutes per side. Garnish with lemon slices and fresh basil leaves.