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

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.

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.

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

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.

Steps:

• Preheat oven to 425°F.
• Line roasting pan with foil, spray with nonstick cooking spray.
• Combine buttermilk and hot pepper sauce in 9x13-inch baking dish.
• Place chicken in buttermilk mixture, turning to coat, set aside.
• Combine the bread crumbs, almonds, salt, pepper on a shallow plate.
• Dip the chicken into the crumb mixture, turning to coat all sides.
• Discard excess buttermilk mixture and bread crumb mixture.
• Place chicken on rack and lightly spray with nonstick spray.
• Bake 20 minutes, then lightly spray chicken again with nonstick spray.
• Bake until chicken is golden and thermometer reads 180°F when inserted in thigh, about 25 minutes longer.
• 5 Points per serving (1 chicken thigh).

Steps:

• In a saucepan, combine brown sugar and cornstarch.
• Stir in pineapple, soy sauce, garlic salt and ginger.
• Cook and stir over low heat until thickened.
• Place chicken in a greased 9 inch square baking dish.
• Pour half of the sauce over chicken.
• Bake, uncovered, at 350F for 15 minutes.
• Baste, bake 15 minutes longer or until chicken juices run clear, basting several times with the remaining sauce.