Drunk Chicken Breasts. Here's my proposition to make boneless, skinless chicken breasts a whole lot more interesting: Get them drunk. Yes, the protein can often be likened to that colleague who is a touch boring and has a personality that's a little too dry, but get her a bit tipsy at the work happy hour and suddenly she's way more fun to be around. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden.
Only five ingredients, but wow this dish packs a lot of punch.
A delish dinner idea that your family will love.
This is a take on a traditional drunken chicken recipe.
You can cook Drunk Chicken Breasts using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Drunk Chicken Breasts
- You need 2 of chicken breasts, no skin, no bone.
- Prepare 6 of roma tomatoes.
- You need 1 tbsp of olive oil.
- It's 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).
- Prepare 1 tsp of garlic powder.
- It's 3 of cloves.
- It's 2 of bay leaves.
- You need to taste of pepper.
- It's 1 cup of white cooking wine.
- Prepare 1/2 cup of peach flavored wine cooler.
Traditionally whole chicken breasts are marinated overnight. Let the chicken and the broth cool. I have also rubbed the outside of the chicken with rotisserie spices and added a pop up breast timer to ensure doneness. Brad Brock Back to Recipe Next, slide the bottom-end of the chicken over the can of beer.
Drunk Chicken Breasts instructions
- 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!!!.
While holding the beer can and the chicken, gently place on the foil-covered grill. When smoking chicken, choose wood chips that will complement the bird. Pecan, mesquite, cherry and apple are all popular wood chip flavors. Hickory is a hard wood that has a sweet to strong taste that is almost bacon-y It burns hot and slow. If you have a smaller chicken, be light with the hickory chips, as too much hickory on smaller meats can create a bitter flavor.