2 chicken breasts
1 TB Brown Sugar
Zest and juice of 1 orange
1/3 cup white wine
4 garlic cloves finely chopped
4 or 5 good sized leaves of Fresh basil roughly chopped (a tsp would probably be fine if your using dried)
2 TB Olive oil
1 cup water
Mix all the ingredients together in a bowl. Add the chicken* and allow to marinade for at least a couple of hours. My dad has perfected a marinading technique that I recommend using. Put the marinade and the chicken in a large freezer bag, then put the bag in a sink full of water forcing most of the air out, then seal the bag. It does a very good job of covering the chicken.
When ready to cook, strain the marinade into a pan and place the chicken on a well oiled pan suitable for baking. Use some of the basil/zest pulp left behind to add color to the chicken leaving some for the leftover marinade.
Bake the chicken at 375 for approx. 30 minutes. The oven in my house sucks so it's hard to say precisely how long it'll take. Just remember chicken is to be cooked to 165 degrees.
Reduce the leftover marinade by at least half and then thicken with a slurry (corn starch and water) to use as a sauce.
I served the chicken over a bed of white rice with steamed veg and bread. It turned out well, but I think it could be better.
*I suggest pounding the chicken breasts