Source of Recipe
6 - 3 ounce boneless chicken breasts, skinless
4 egg whites, beaten
1 1/4 cups seasoned bread
1/4 cup chicken broth
1 cup red onions, chopped
1 Tablespoon minced garlic
1/4 cup fat free chicken broth
3 Tablespoons red cooking wine
1 bay leaf
pepper to taste
3/4 cup golden raisins
Preheat broiler. Dip chicken in egg whites, then bread crumbs.
Place chicken in long-deep microwave dish, pour 1/4 cup broth over
chicken, cover and cook on high for 10 minutes. Cool chicken by
placing in freezer for 5 minutes. Remove chicken from freezer and
place chicken in broiler proof dish. Broil on rack for 3 minutes
on each side or until chicken is golden brown. Remove from broiler
and set aside.
In large nonstick skillet over medium heat, saute onions and garlic
in 1/4 cup broth for 5 minutes or until tender. Add wine, bay leaf
and pepper to onion mixture. Bring to boil, reduce heat to low and
simmer 15 minutes, stirring occasionally. Remove from heat, stir
in raisins and cool sauce. Transfer sauce to long shallow dish with
lid. Place chicken in sauce, cover and refrigerate for 24 hours.
Allow chicken and sauce to return to room temperature; remove bay
leaf and serve. Makes 6 servings.