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Cook'n with Betty Crocker 
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Spicy Wine Marinade |
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Serves: 4 Print this RecipeAbout 3/4 cup marinade 4 boneless skinless chicken breast halves 1/2 cup olive oil or vegetable oil 1/4 cup white wine 1 teaspoon dried thyme leaves 1/2 teaspoon ground red pepper (cayenne) 1 clove garlic, finely chopped 1 teaspoon olive oil or vegetable oil 1. Flatten chicken breasts to 1/4-inch thick between plastic wrap or waxed paper (see ALL ABOUT CHICKEN, 04-How to Flatten Chicken Breasts). 2. Mix all marinade ingredients except 1 teaspoon oil. Combine chicken and marinade in a sealable plastic bag or shallow glass or plastic container. Seal bag or cover container and refrigerate at least 4 hours, but no longer than 24 hours. 3. Remove chicken from marinade. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil 8 to 10 minutes; turning chicken once, or until chicken is no longer pink in center. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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