An attractive baby shower punch that tastes great and looks even better when served with ice.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups red wine
- ½ cup soy sauce
- ½ cup zesty Italian-style salad dressing
- 2 tablespoons brown sugar
- 2 teaspoons ground ginger
- 2 cloves garlic, chopped
- 1 teaspoon oregano
- 1 ¼ pounds skinless, boneless chicken breast, cut into 1-inch slices
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
- Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 2356 mg |
| Sugars | 10 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
awesome recipes! cooking with wine is adds great flavor, especially to chicken
Delicious every time I make it. The chicken is so juicy ??
it came out kinda dry after cooking it the full 60 minutes.
I would use thighs with skin, because it holds more flavor, and also use white wine as the red gives chicken that odd pink tinge. Good recipe.
Swapped pork for chicken and made it in the crock pot instead. Thickened up the sauce after with cornstarch. Would definitely make this again!
i had everything but the ginger. still was an amazing meal. my teens said it was like eating at a restaurant. i served it with sauteed zucchini and salad.
My husband liked this more than I did, but I think with a few changes it would appeal to me more. I’m thinking that chicken thighs might be better suited to this red wine sauce for one thing. I also would rather use a skillet on stovetop to make this instead of the oven because I have a better handle on getting it done to perfection. There was a lot of sauce for this, and because it is quite liquid, I will thicken the leftover sauce when I serve it again. I used Uncle Ben’s Long Grain and Wild Ready Rice to go with this. Mushrooms would be a good addition, too, in my opinion. The flavor of this sauce is really good, and I must admit to having used grated fresh ginger. Dinner was successful, and when Hubby likes something, I feel grateful! Thanks for the recipe!