" Hey Guys! Check out this recipe. This is the latest one I made on NBC. The secret to getting juicy Chicken Breasts is
letting it sit 10 minutes after cooking so the juices don't run out. Then slice it against the grain. It makes it tender."
- Chef Adrianne
4 Chicken Breasts, boneless and skinless
6 Garlic Cloves, minced
2 Cups Red Wine
1/2 Cup Hoisin Sauce
1/4 Cup Honey
1 Tablespoon fresh Thyme
1 teaspoon Crushed Red Pepper
Mix all ingredients together in a mixing bowl except the chicken breasts.
Place chicken breasts in a resealable plastic bag and pour marinade in
bag. Store in refrigerator for at least 4 hours but better over night.
When ready to cook, season each side of the chicken breasts with salt
and pepper.
In a hot skillet, with 1/4 to 1/3 Cup Canola Oil over medium high heat,
cook on each side for 7 minutes. Turn over only once to allow good
searing and caramelization.
Roasted Garlic Couscous with Capers, Sundried
Tomatoes, and Scallions
1 Box Store Bought Roasted Garlic Couscous
1/2 Cup Scallions, thinly sliced
1/2 Cup Sundried Tomatoes, finely chopped
1/4 Cup Capers
Prepare couscous as directed on the box. Then add the
scallions, sundried tomatoes, and capers for added flavor.
