1/4 c. vegetable oil
2 tbsp. lemon juice
1/2 tsp. dry mustard
1/2 tsp. parsley flakes
1 (2 1/2 to 3 lb.) skinned chicken breast
1/4 c. white wine
1 tsp. salt
1/2 tsp. dried whole rosemary
Dash of garlic powder

Combine all ingredients except chicken, mix well. Place chicken in a 13 x 9 x 2 inch dish; pour marinade over chicken. Cover and refrigerate 2 to 4 hours, basting every 10 minutes.