This is a nice and easy weeknight meal if you prepare in advance and marinate the chicken overnight. I found this super yummy marinade that makes the chicken flavorful and tender on eatingwell.com . Great for that half bottle of wine that you left in the fridge for too long without drinking (does that happen? yes, when I don’t love the bottle I opened...but definitely good enough for cooking).
We served the chicken with wild rice and roasted brussel sprouts (coated with olive oil, salt, pepper & garlic powder). Simple, healthy and delicious.
1/2 cup red-wine vinegar
1/3 cup dry red wine
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine all ingredients in a small bowl. Use 1/2 cup to marinate chicken (beef or lamb for that matter) overnight. Reserve remaining marinade for basting (or leftovers..see below). Grill chicken on a grill pan our outdooor grill until cooked through.
**Bonus! With the leftover marinated grilled chicken we made a delicious pasta dish simply using ingredients we already had on hand. Shred the cooked chicken while some pasta is cooking. To make the sauce combine a can of chopped tomatoes, some red wine, italian seasonings to taste (oregano, basil, chopped garlic, parsley, salt & pepper) and simmer for 5-10 minutes. Mix in a couple of healthy spoon-fulls of mascarpone cheese and simmer 1-2 minutes more. Mix in the shredded chicken to heat through and then serve over cooked pasta. Yum!