Chicken is something we have often at our house. I am always looking for new ways to make it. One thing I have learned is if you want your chicken to be nice and moist and not dry, you need to brine it before hand. Once you try it you will never want to bake or grill your chicken without brining it first. This recipe that I found at Cooking is Normal is one of my favorite. After I found this recipe I went back to Pinterest to find a good pasta recipe to go with it. The Sun Dried Tomato Basil and Mushroom Pasta I found goes wonderfully with this chicken and I will never make one without the other. Follow the link above to find that recipe. I’ve made this chicken and pasta for dinner guests a few times and it is always a big hit. My kids get scared by the mushrooms and sundried tomatoes, but they just pick around them. I really think this is a dish to impress. Give it a try and let me know what you think.
- 4 chicken breasts ( I used 2 big ones cut in half)
- 1/2 cup sun-dried tomatoes
- 1/2 cup of dry red wine
- 1/4 cup fresh basil
- 3 Tbsp. olive oil
- 4 cloves of garlic
- 1 tsp. salt
- 2 tsp. black pepper
In a blender, combine the wine, sun-dried tomatoes, olive oil, basil, garlic, salt, and pepper. Mix until smooth. Add the chicken and sauce to a gallon zip lock bag. Coat the chicken well and refrigerate over night. There are times I make this in the morning as well and let refrigerate all day.
Grill over medium heat for 20-25 minutes, or until they reach an internal temperature of 160