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Ending up with red wine marinade

This recipe starts by cooking the red wine marinade, then marinating the chicken, and finally broiling the chicken. The last ingredient that I added to the marinade was the wine - and even before that addition, it smelled heavenly. I'll have to try this recipe again without the wine sometime.

Immediately after I added the wine, I had misgivings. I've been using a rich wine (merlot) instead of a light wine, and it seemed to overpower the mix of tomatoes, onions, honey, and worcestershire sauce. However, after several hours of marinating the chicken, I could smell ingredients besides the wine.

And when I tasted.... yumm! I can't believe how good that was. Really sweet and flavorful.

I'm finished cooking the ten recipes from Chicken Breasts and will definitely be keeping this book! There were three fabulous recipes (Brazilian banana chicken, chicken-fried rice, and red wine marinade), many good recipes, and only a couple of disappointments (although even those were OK).

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