- 2 chicken breasts, no skin, no bone
- 6 roma tomatoes
- 1 tbsp olive oil
- 1/2 tbsp herb mix (if you have Penzey's "Mural of Flavor", use that, it works wonders! — plus it eliminates the need for salt)
- 1 tsp garlic powder
- 3 cloves
- 2 bay leaves
- to taste pepper
- 1 cup white cooking wine
- 1/2 cup peach flavored wine cooler
Preheat the oven to 350°F. Wash and dice the tomatoes, place them in your baking pan.
Add oil, herb mix, garlic powder, cloves, bay leaves, and pepper.
Place chicken breasts on top.
Pour wine and wine cooler into the pan. It should just barely cover the chicken.
Place in oven and cook for half an hour.
Serve with a neutral starch, such as white rice, boiled potatoes or polenta. It will help soak up the juices. Those juices!!!
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