2chicken breasts, skin on and winglet bone in, halved diagonally125 mldry white wine60 ml(¼ cup) extra-virgin olive oil1 tspwhite wine vinegar1garlic clove, crushed½ tspDijon mustard½ cupfinely chopped basil, plus extra leaves, to serve50 gm(¼ cup) salted capers, rinsed and drainedTo serve:sliced heirloom tomatoes and Spanish onion rings dressed with a splash of white wine and extra-virgin olive oil
Preheat oven to 220C. Place chicken in a baking dish. Combine wine, oil, vinegar, garlic, mustard and basil in a bowl. Spoon onto chicken, season to taste and roast until chicken is golden brown and cooked through (20-25 minutes). Serve with tomato salad.