4 boneless chicken breasts, skin removed
1 c. dry white wine
1 c. chicken stock
4-6 garlic cloves to taste
1 c. fresh basil leaves
1 1/2 tbsp. extra virgin olive oil
Salt and pepper to taste

Cut chicken breasts into bite-sized pieces when breasts are partially frozen. Place wine, stock, garlic cloves, olive oil, and basil in food processor or blender. Process until thoroughly combined. Marinate chicken in this liquid at least 8 hours, but preferably overnight in a non-reactive container. Cook chicken and marinade uncovered in a glass baking dish for one hour at 375 degrees. Correct for seasoning prior to serving. Serve over noodles with fresh Parmesan cheese on the side.