Main Dishes

Red Wine Chicken Breasts

32

This recipe was given to my son by a friend and co-worker, Lloyd Harbold.

4
2 cups wine (Merlot, Cabernet Sauvignon, or Zinfandel)
1/2 cup hoisin sauce
2 tablespoons minced garlic
2 teaspoons minced ginger
1/2 cup chopped onions
1 teaspoon 5 spice powder
1/2 teaspoon red pepper flakes
4 large skin on chicken breasts
Add chicken breast to the marinade. (2 cups Merlot, 1/2 cup hoisin sauce, 2 tablespoons minced garlic, 2 teaspoons ginger root, 1/2 cup chopped onions and 1/2 teaspoon red pepper flakes.) Let marinade for 1-2 hours (no longer.) Remove from the marinade and set aside until ready to broil or grill. Pour the marinade into a saucepan and bring to a boil. Reduce heat and simmer while the chicken cooks. Brush the chicken with olive oil or vegetable oil and grill or broil. When done, serve the chicken over cooked noodles or rice. Top with the cooked marinade.
Nutritions

Calories
140

Sodium
531mg
22% DV

Fat
3g
5% DV

Protein
8g
16% DV

Carbs
18g
6% DV

Fiber
1g
7% DV