“I needed to use up the remainder of a bottle of red wine and dicided to use it to marinate some chicken. It is not super-pretty because the red wine colors the chicken, but I think it is quite tasty! Prep time doesn't include marinating time.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut a pocket in each chicken breast, almost like you were butterflying it, being careful not to cut all the way through.
  2. In a blender, combine wine, lemon juice, water, dressing, cilantro, garlic, parsley, salt, pepper, red pepper, sugar, and splenda. Blend to chop garlic and mince herbs. Place marinade in a large resealable plastic bag. Add chicken breasts. Marinate in the refrigerator for 2-8 hours. Remove from refrigerator 30 minutes prior to cooking chicken.
  3. In a small bowl, combine dip, peppers, and cheeses. Stuff each breast with 1/2 of the mixture. You may use toothpicks to secure the pocket closed, or you can leave it alone and some filling will ooze out and crisp up next to the chicken.
  4. Preheat oven to 425*. Place chicken in a parchment- or foil-lined baking dish and bake for 12-18 minutes depending on the thickness of your chicken until the juices run clear when breast is pierced. Remove from oven and allow chicken to rest for 5 minutes (you can cover it with foil if you like to keep it from cooling too much). Slice and serve.
  5. Note: I sometimes "mark" the chicken on a grill pan on the outsides before stuffing and baking it.

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