1 1/2 to 2 lbs. chicken, boneless, skinless breasts
2 chicken bouillon cubes (low-sodium)
1/2 c. hot water
2 tbsp. sherry
1 lg. clove garlic, crushed
1/4 tsp. bay leaf, cracked
3 tbsp. melted butter, or less
1/4 tsp. black pepper
1 tsp. rosemary

Arrange chicken in 13 x 9 inch baking pan. Combine remaining ingredients and pour over chicken. Marinade 1 hour, turning several times. (Adding some sliced carrots and potatoes at this point completes dinner.) Bake uncovered at 400 degrees for at least 1 hour, turning chicken several times until browned all over.