2 garlic cloves sliced

1/4 cup dry white wine

5 teaspoons olive oil

1 tablespoon finely chopped fres basil or 1 1/2 teaspoon dried basil

1 tablespoon finely chopped fresh oregano or 1 1/2 teaspoon dried

salt and pepper to taste

1 tablespoon finely chopped mint or 1/1/2 teaspoon dried

8 small skinless, boneless chicken breast halves(about 2 pounds)

In large shallow bowl or baking dish, combine garlic, wine, olive oil, herbs, salt and pepper. Add chicken, coating well with marinade. Cover and refrigerate 2 to 4 hours, turning occasionally. Prepare outdoor grill for cooking or preheat broiler. Place chicken on cooking surface of grill or broiler pan. Grill or broil about 3 to 5 minutes before slicing. To serve, cut each breast diagonally into thin slice. Arrange on plate and garnish with lettuce.