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    Summer Chicken

    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.




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