1 cup milk
1/2 cup dry white wine
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried sage
Mix milk and wine well. Set aside.
Melt the onion powder, basil, sage and rosemary in a small saucepan.
To assemble, arrange the chicken in a baking dish, top with sage mix, and sprinkle with sage mix. Top with basil mix, then top with rosemary mix. Sprinkle with sage mix.
Cover and refrigerate 24 hours, or overnight for best flavor and flavor will return.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in baking dish. In a small bowl mix together the milk, wine, onion powder, basil, sage and rosemary. Pour mixture over chicken.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. Remove chicken, shred and return to baking dish. Sprinkle sage mix over all and top with rosemary mix.
Bake uncovered for 30 minutes, or until chicken is tender. Cover and let stand in refrigerator. Sprinkle with Caesar salad dressing before serving.
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