1/2 c. salad oil
1/4 c. lemon juice
2 tbsp. white wine vinegar or rosemary vinegar
1 tsp. grated lemon peel
1 tbsp. dried basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinned chicken breasts, split

Combine all ingredients except chicken in shallow pan. Add chicken turning to coat. Refrigerate 2 hours, turning once. Grill or broil 4 inches from heat 3 to 5 minutes per side or until cooked through.