1/2 c. salad oil (Puritan)
1/4 c. lemon juice
2 tbsp. white wine vinegar
1 tsp. grated lemon peel
2 cloves garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 c. chopped fresh basil or 1 tbsp. dried basil
2 whole chicken breasts, skinned, boned, halved (about 1 1/2 lbs.)

Orange juice and grated orange peel can be substituted for the lemon.

In small bowl, combine oil, lemon juice, vinegar, grated lemon peel, garlic, salt, pepper and basil. Put chicken in shallow baking dish and cover with marinade. Marinate chicken, turning once, for 30 to 45 minutes or overnight. Refrigerate until ready to cook.

Grill or broil chicken 4 inches from heat, turning once, until lightly browned on the outside and just cooked through, 3 to 4 minutes per side. Transfer to serving dish. Garnish with lemon slices and fresh basil leaves.

Calories: 150; saturated fat: 1 g; Sodium 60 mg; total fat 5 g; cholesterol 70 mg.