2 large boneless, skinless chicken breasts, cut in half lengthwise
2 T extra virgin olive oil
1 clove garlic, peeled and chopped
½ cup Chardonnay (Pedroncelli of course)
¼ cup fresh basil leaves chopped roughly
1 T Italian parsley, chopped
2 t capers, drained
2 t Dijon mustard
Salt and freshly ground pepper
Combine first seven ingredients in a small deep bowl. Using an immersion blender, puree Add salt and pepper to taste.
Place chicken pieces in a quart size ziplock bag, pour marinade into bag and seal. Massage bag to make sure chicken is coated and saturated. Marinate for ½ hour. Heat grill to medium high, grill chicken about 4-5 minutes on each side. Take off grill and let rest for 5 minutes.