MARINADE:

1 c. water
1/2 c. dry white wine
1/4 c. soy sauce (low sodium, if desired)
1/4 c. dijon style mustard
1 lg. clove garlic, minced
1/2 tsp. Worcestershire
3 lg. whole chicken breasts, skinned and halved (6 halves)
1 tbsp. vegetable oil

Combine marinade in shallow dish. Add chicken, turn each piece to coat. Cover dish, refrigerate 8 HOURS OR LONGER, turning chicken several times.

Preheat oven to 350 degrees. Heat oil in nonstick skillet. Remove chicken from marinade. Brown chicken on both sides. Transfer chicken to 13 by 9 by 2 inch baking dish. Bake about 30 minutes basting with marinade.