Friday, July 20, 2012

Red Wine Chicken Breasts

I don't often buy chicken breasts, but when I do, I marinate them. Yep. Always. I like to ensure a moist breast and this makes it foolproof. Today I used this marinade, based on one in the Joy of Cooking:

  • ¼ cup balsamic vinegar
  • ¼ cup red wine 
  • ¼ cup olive oil
  • 2 tbs. chopped thyme
  • 1 tbs. chopped rosemary
  • 2 tsp. salt
  • 2 tsp. soy sauce
  • 2 tsp. black pepper
  • 6 garlic cloves, minced
  • Juice of half a lemon 
I let the breasts do their thing for about 2 hours and then dumped them into a baking dish and heated the oven to 425F. I had some mushrooms in the fridge, so put them in the bottom of the dish and then put the breasts, marinade and all, on the top and cooked them, uncovered, for about 30 mins. The result was delish!

I also put some chopped up cauliflower in to roast at the same time and steamed some fresh peas!