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1 1/2 c. Burgundy (dry red
1/2 c. soy sauce
2 cloves garlic, minced
1/2 tsp. dried oregano
3 Tbsp. cornstarch
1/4 c. brown sugar, firmly
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.

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