Ingredients
-
6
-
2
-
1
-
1
-
3
-
1
-
1/2
-
1 1/2
-
1/2
-
1
-
2
-
1/2
-
-
-
Directions
Day Before Chicken,I got the original recipe from a cookbook titled “When Friends Cook” by the Friends of the Minneapolis Institute of Arts. I’ve made several changes to suit my taste and dietary wants, so this is my version. Be sure not to skip the overnight part, as it really adds to the flavor of this dish. For this reason it’s also a great company entree. I love it because it’s low carb, but full of flavor.,Absoulutely yummy! I didn’t even get a chance to put it in the fridge to sit overnite. It smelled so delicious as it cooked today, I decided it had to be good enough for tonights dinner 🙂 I bet it would be even yummier after letting the flavors meld overnight!! I have only cooked with wine a few times and this recipe knocked both of those to the curb. Thanks so much for this wonderful recipe.,Fabulous!! This is so tasty – rich, dark sauce & the chicken is cooked to perfection. This is the first time I’ve ever cooked with wine & was pleased with the results. I doubled the spaghetti sauce & wine to make sure I had plenty of sauce to serve over the bowtie pasta. Wonderful meal!!
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Steps
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1
Done
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In a Large Greased Baking or Roasting Pan, Place the Chicken Breasts and Top With All of the Vegetables. |
|
2
Done
|
Sprinkle With the Seasonings and Cheese. |
|
3
Done
|
Top With the Spaghetti Sauce Mixed With the Wine. |
|
4
Done
|
Cover Tightly With Foil and Bake at 300 Degrees For 2 Hours. |
|
5
Done
|
Refrigerate Overnight to Meld and Deepen Flavors. |
|
6
Done
|
Reheat Uncovered at 350 Until Hot and Bubbly. |
|
7
Done
|
If You're not Counting Carbs, Serve This Over Pasta, but It's Just as Great on Its Own. |
