[X]

Home > Recipes > Wine & Herb Baked Chicken

Wine & Herb Baked Chicken Recipe

Wine & Herb Baked Chicken Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

“This scrumptious entrée is easy to prepare,” says Mildred Huffman of Lexington, Virginia. “The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite.”

This recipe is:

Diabetic Friendly

[X]

Rate Wine & Herb Baked Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Wine & Herb Baked Chicken Recipe

Prep: 15 min. Bake: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons dry red wine or chicken broth
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1 cup hot cooked rice

Directions

Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken.
Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 170°. Serve with rice. Yield: 2 servings.

Nutritional Facts 1 chicken breast half with 1/2 cup rice equals 290 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 677 mg sodium, 28 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Originally published as Wine & Herb Baked Chicken in Cooking for 2 Summer 2009, p15

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Wine & Herb Baked Chicken

Wine & Herb Baked Chicken

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Nov. 16, 2012 by bschuck

Very good recipe. I used white wine instead of red, added some poultry seasoning, & used fresh parsley instead of dried. Nice flavor.

Reviewed on Feb. 27, 2011 by fluffy213

This was pretty tasty. I made it with the red wine, not the chicken broth. The soy sauce definitely is the more powerful flavor in this, but I don't think that it is over powering. The flavors all blend well together. Served it over some brown rice which worked well. Also roasted some asparagus with olive oil and garlic to go along with it. Definitely looking forward to eating the leftovers for lunch this week!

Reviewed on Feb. 15, 2010 by tippicanoe27

Mildred is right about the aroma. I love making this dish as much for the anticipation as the actual eating enjoyment!

Reviewed on Mar. 14, 2009 by rfroh

Although it takes a bit longer to cook than I usually spend on a meal, the chicken came out moist and juicy - perfectly done and the sauce was delicious (even without wine). It reheats well the next day too!