Drunk Chicken Breasts. Chicken breasts are a weeknight dinner staple for so many households because of their If you're getting the chicken drunk, you may as well pour a glass of that wine for yourself too. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves Nutritional Information.

In Chinese cuisine there are many different ways of cooking drunken chicken. Having chicken breasts in the fridge or freezer can be a real lifesaver come evening or when in a rush. This versatile ingredient can be prepared in a multitude of ways. You can Have Drunk Chicken Breasts using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Drunk Chicken Breasts

Lets Go Prepare 2 of chicken breasts, no skin, no bone.
It's 6 of roma tomatoes.
Lets Go Prepare 1 tbsp of olive oil.
Lets Go Prepare 1/2 tbsp of herb mix (if you have Penzey's "Mural of Flavor", use that, it works wonders! -- plus it eliminates the need for salt).
What You needis 1 tsp of garlic powder.
It's 3 of cloves.
Lets Go Prepare 2 of bay leaves.
It's to taste of pepper.
What You needis 1 cup of white cooking wine.
It's 1/2 cup of peach flavored wine cooler.

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Drunk Chicken Breasts step by step

Preheat the oven to 350°F. Wash and dice the tomatoes, place them in your baking pan..
Add oil, herb mix, garlic powder, cloves, bay leaves, and pepper..
Place chicken breasts on top..
Pour wine and wine cooler into the pan. It should just barely cover the chicken..
Place in oven and cook for half an hour..
Serve with a neutral starch, such as white rice, boiled potatoes or polenta. It will help soak up the juices. Those juices!!!.

Grilled Chicken Breast: The Solution (Brine!) One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. Boneless chicken breasts are very lean and can dry out easily if overcooked. I've found the best way to make tender grilled chicken breasts is to marinate them. You don't have to marinate for a long. If you want salmonella, cantaloupes have a more flesh light quality feel and are the second leading cause of salmonella after chicken products.