1 (8 oz.) bottle oil-type French dressing
Garlic powder
1 tbsp. leaf oregano
1 tbsp. basil
1 tsp. salt
1/2 tsp. black pepper
1 c. cooking sherry

Combine all ingredients and heat. Makes 2 to 2 1/2 cups. Marinate poultry in mixture overnight in refrigerator in a covered dish. Use remaining marinade to baste the chicken while it is cooking.