3 whole chicken breasts (about 2 lbs.), split, skinned and trimmed of fat
1/2 c. dry white wine
1/4 c. water
3 tbsp. soy sauce
1/4 tsp. ground ginger
1/8 tsp. garlic powder

Wash, split, skin and trim fat from chicken breasts. Place chicken in glass or ceramic (or stainless steel) bowl.

Mix together remaining ingredients in a separate small mixing bowl. Pour over chicken.

Marinate covered several hours or overnight in refrigerator. Drain and reserve marinade.

Grill or broil chicken, turning frequently to avoid burning, about 10 inches from heat, for about 30 minutes, or until tender. Baste frequently with reserved marinade.

Makes 6 servings.