6 chicken breast halves, skinned
1 cup dry white wine
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine, melted
1 (14-ounce) jar sweet cherry peppers, undrained
1 pound fresh mushrooms, halved
Place chicken breast in a lightly greased 13- x 9- x 2-inch baking dish. Combine wine and next 5 ingredients in a small bowl; mix well, and pour over chicken. Cover and chill 8 hours.
Remove chicken from refrigerator; let stand 30 minutes. Brush butter on chicken; pour peppers and liquid over top. Cover and bake at 350 degrees for 40 minutes. Uncover and add mushrooms. Bake, uncovered, an additional 30 minutes or until done. With a large slotted spoon, transfer chicken breasts, mushrooms, and peppers to a serving platter.
