1 cup maraschino cherries, pitted and quartered
1/2 cup white wine
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 teaspoon dried basil
1/4 teaspoon dried oregano
Boil chicken in flour for 2 minutes. Remove skin from chicken and brush with water mixture. Cover, and let stand overnight.
In a medium bowl, mix carrots, onions and garlic; season with basil. Add oil and lemon juice.
Heat marinade mixture and simmer in the refrigerator until reduced from about 40% of liquid. Add chicken and toss with marinade to dress.
Preheat oven to 375 degrees F (190 degrees C).
Slice chicken breasts from bones and skin. Serve pieces on a platter with a tortilla rolled in center (prepared for the best flavor).