Ww 5 Points Chicken Breasts W Peaches In Zinfandel Wine Sauce Recipes

WW 5 POINTS - CHICKEN BREASTS W. PEACHES IN ZINFANDEL WINE SAUCE

Steps:

• Combine the cider, vinegar, shallot, and garlic in a zip-close plastic bag.
• Add the chicken, squeeze air out and seal the bag, turn to coat the chicken.
• Refridgerate, turning bag occasionally, at least 30 minute.
• Preheat oven to 375*F.
• Spray rack of roasting pan with nonstick spray and place in pan.
• Shake the excess marinade from the chicken and arrange on the rack.
• Bake until cooked through, 30-35 minute.
• Meanwhile, dissolve cornstarch in 2 tbsp of the broth in small bowl.
• Combine remaining broth, the peaches, and wine in small saucepan.
• Bring mixture to a boil and stir in cornstarch mixture.
• Simmer, stirring, until heated through and slightly thickened, about 2 minute.
• When chicken is cooked, sliced each breast across the grain.
• Spoon warm sauce over and serve.

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

BAKED CHICKEN WITH PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

SOUTHERN STYLE WW 5 POINTS CHICKEN

Steps:

• Preheat oven to 365º.
• Lightly coat baking dish or cookie sheet with cooking spray, set aside.
• Combine flour, salt, peppers in medium-sized bowl.
• Place buttermilk in separate bowl.
• Place corn flake crumbs in separate bowl.
• Place chicken in flour mixture, coating each side evenly.
• Dip coated breast into buttermilk and then corn flake crumbs.
• Place coated breasts into prepared baking dish.
• Bake until chicken is tender and no longer pink (20-25 minutes).

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

QUICK CHICKEN AND WINE

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes