Wine & Herb Baked Chicken Recipe
Wine & Herb Baked Chicken Recipe photo by Taste of Home

Wine & Herb Baked Chicken Recipe

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“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.”
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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

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.

This recipe pairs well with a light white wine.

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Reviews for Wine & Herb Baked Chicken

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 16, 2012

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

MY REVIEW
Reviewed Feb. 27, 2011

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!

MY REVIEW
Reviewed Feb. 15, 2010

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

MY REVIEW
Reviewed Mar. 14, 2009

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!

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