Tuscan-style marinated chicken breasts
From Saturday Kitchen
Ingredients
- 4 chicken breasts
- 1.5 litres/52¾fl oz of white wine
- 250ml/8¾fl oz cider vinegar
- 1.5 litres/52¾fl oz of water
- 4 tbsp sultanas
- 2 tbsp pine kernels
- 1 lemon, zest only, cut into strips
- 1 tsp salt
For the marinade
- ½ litre/17½fl oz olive oil
- 10 tbsp balsamic vinegar
- 4 rosemary branches, roughly chopped
- 5 garlic cloves, roughly chopped
- 1 red chilli, roughly chopped
To serve
- green salad
Method
To make the marinade, place all the marinade ingredients in a large bowl and set aside.
Place the remaining ingredients in a large saucepan and bring to the boil.
Reduce and simmer for 15 minutes.
Once simmered, remove the chicken breasts, the lemon zest, the sultanas and the pine kernels and while still hot, add them to the marinade.
Leave in a fridge to marinate for 12 hours, then remove the chicken breasts, lemon, sultanas and pine kernels.
Slice the chicken and serve with a tossed green salad which has been garnished with the lemon, sultanas and pine kernels.
