2 chicken breasts, split and boned
2 tbsp. lemon juice
2 tbsp. olive oil
1/4 c. white wine (optional)
1 or 2 cloves garlic, finely minced
1/4 tsp. rosemary

Mix all the ingredients, then pour over the chicken and refrigerate about 3 to 4 hours, turning occasionally. Remove chicken, put in baking dish, and bake about 45 minutes, basting with marinade every 15 minutes