3 chicken breasts, boned and skinned
1/4 c. soy sauce
3 tbsp. dry white wine
2 tbsp. lemon juice
2 tbsp. oil
3/4 tsp. Fines Herbes, crushed
1/2 tsp. grated ginger root
1 clove garlic, minced
1/4 tsp. onion powder
Dash of pepper

I use a combination of my favorite herbs to equal 3/4 teaspoon.

Cut chicken into pieces 1 1/4 inch wide x 1/4 inch thick. Thread loosely on skewers. Marinate 2-3 hours in the rest of the ingredients. (I think the taste is fuller if you marinate overnight.) Grill over hot coals 3-4 minutes per side or broil indoors. Baste with leftover liquid.