Rating: 2 stars
2 Ratings
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Baking the chicken breasts with a white wine marinade infuses them with more flavor.

James Peterson
Recipe by Cooking Light July 2008


Recipe Summary test

4 servings (serving size: 1 breast half)


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours, turning occasionally.

  • Preheat oven to 375°.

  • Place the chicken, skin side up, in an 11 x 7–inch baking dish. Pour marinade over chicken. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 40 minutes or until done. Transfer chicken to a platter. Discard skin, bay leaf, and marinade. Sprinkle chicken evenly with salt and pepper.

  • Wine note: Chicken breasts such as these have a delicate flavor and work best with light wines. In summer, serve them with a cold pinot grigio, which is generally made without oak and is lighter and fresher than chardonnay. Try the snappy Tamás Estates Pinot Grigio from Monterey County, California and Livermore Valley. The 2006 is $ —Karen MacNeil

Chef's Notes

Bone-in, skin-on chicken breasts stay moist and succulent; the skin is discarded after baking. For the prettiest presentation, remove meat from the bones, and slice thinly across the grain.

Nutrition Facts

184 calories; calories from fat 19%; fat 3.8g; saturated fat 1.1g; mono fat 1.3g; poly fat 0.8g; protein 33.2g; carbohydrates 2.1g; fiber 0.3g; cholesterol 90mg; iron 1.3mg; sodium 377mg; calcium 24mg.