3 tbsp. minced parsley
4 tbsp. olive or salad oil
2 tbsp. white wine vinegar
1 tbsp. capers, drained & chopped
1/2 tsp. dried basil leaves
1/4 tsp. salt
1/4 tsp. pepper
1 (6 oz.) can ripe olives, drained & chopped
1 clove garlic, minced
6 lg. skinless boneless chicken breast halves

Two hours prior to serving:

In 12 x 8 inch baking dish, mix 2 tablespoons minced parsley with olive (salad) oil, white wine vinegar, capers, basil, salt, pepper, chopped olives and garlic. Add chicken breast halves, turning to coat with olive oil marinade; cover and refrigerate at least 1 hour, turning chicken occasionally.

50 minutes prior:

Prepare outdoor grill. Remove chicken from marinade; shake chicken breasts to remove olive mixture and reserve liquid. Place chicken breast halves on grill over medium heat. Grill 7 to 8 minutes or until tender.