Chicken Pinot Noir

Recipe Ingredients

8		Skinned chicken breast halves - (6-ounce)
		Vegetable cooking spray
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dry mustard
1/4 teaspoon	1.3ml	Ground mace
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Rubbed sage
1/4 teaspoon	1.3ml	Pepper
5		Garlic - peeled
2		Green bell peppers - quartered (medium)
2		Onions - peeled and (medium) quartered
1 cup	237ml	Pinot noir
1/4 cup	59ml	Sherry vinegar
14 1/2 oz	411g	Italian -style stewed tomatoes - (1 can) undrained

Recipe Instructions

Place chicken in a 13 x 9 x 2-inch baking dish coated with cooking spray.

Combine salt and next 5 ingredients; stir well.

Rub chicken with spice mixture. Arrange garlic, bell peppers, and onions around chicken. Pour Pinot Noir and remaining ingredients over chicken and vegetable mixture.

Bake, uncovered, at 350 degrees for 50 minutes or until chicken is done. Yield: 8 servings (serving size: 1 chicken breast half and about 1/4 cup sauce).

Source:
Cooking Light, Jul/Aug 1994, page 96

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