1/2 c. safflower oil
1/4 c. olive oil
1/4 c. white wine vinegar
1/4 tsp. pepper
2 tbsp. Dijon mustard
1/4 c. dry white wine
4 chicken breasts
2 onions, quartered
2 tomatoes, quartered

Pour marinade over chicken and vegetables. Marinate at least 2 hours. On heated grill, sprayed with Pam, arrange chicken and cook for 20 minutes. Turn and cook 20 more minutes. Add vegetables to top of chicken and cook 10 more minutes. Baste often.