Plain Chicken Breasts

I had a couple boneless, skinless chicken breast pieces (e.g. the tenderloins) left over from another recipe. I put them in a smallish baking dish, which I had sprayed with Pam, and poured a couple of tablespoons of soy sauce and 1/4 cup of white vermouth over them. Then I covered them loosely and popped them in a 350 degree oven for about 20-25 minutes until they were just done. They were pretty good, moist and tender with a slight soy flavor. Not bad at all.