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BURGUNDY CHICKEN BREAST 1 1/2 c. Burgundy (dry red wine) 1/2 c. soy sauce 2 cloves garlic, minced 1/2 tsp. dried oregano 3 Tbsp. cornstarch 1/4 c. brown sugar, firmly packed 1/2 c. peanut oil 4 whole chicken breasts, split Combine all ingredients except chicken in a 8 cup Pyrex measuring cup. Mix thoroughly. Microwave 3 to 4 minutes (High) until slightly thickened and clear. Place chicken breasts in 11 x 7-inch microsafe dish. Pour hot sauce over chicken. (Dish may be refrigerated at this time. If so, add 2 to 3 minutes to final cooking time.) Cover baking dish with plastic wrap, leaving 1 corner uncovered for escaping steam. Microwave on (High) for 7 minutes. Turn breasts over and continue cooking 7 to 10 minutes. Test with fork for doneness. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |