1 pound skinless, boneless chicken breast halves
1/2 cup white wine
2 tablespoons paprika
1 teaspoon dried thyme
1 teaspoon dried parsley
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
salt and pepper to taste
Place chicken into a 9x13 inch baking dish. Sprinkle with white wine, paprika, thyme, ore, parsley, oregano and basil, and sprinkle with salt and pepper. Cover dish and refrigerate overnight.
In the morning, prepare the sauce according to package directions. Place chicken in the sauce and cover with aluminum foil. Season with salt and pepper. Drizzle with remaining wine, paprika, thyme, parsley and oregano.
Remove foil and bake in preheated oven for 25 minutes.