“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.”
- 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
- 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.
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.
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