Marinating baked chicken with wine, balsamic vinegar, tarragon, and lemon peel gives it a refreshing summer flavor. Serve this cool salad on hot summer nights.

Source: Midwest Living

Gallery

Recipe Summary test

prep:
25 mins
marinate:
2 hrs
bake:
12 mins
total:
2 hrs 37 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Flatten chicken slightly with your hand. Place in a 2-quart rectangular (11x7x1-1/2-inch) baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper.

    Advertisement
  • Bake chicken, uncovered, in a 350 degree F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid.

  • Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain.

  • In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally.

  • To serve, arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel. Makes 4 servings.

Nutrition Facts

445 calories; fat 28g; cholesterol 66mg; saturated fat 4g; carbohydrates 15g; insoluble fiber 1g; protein 27g; vitamin a 154.5RE; vitamin c 9.4mg; sodium 213mg; calcium 40.4mg; iron 1.6mg.
Advertisement