Gary is home (yea!) and I am inspired to cook for us again. I was at my local organic market getting a few things to make dinner the other night and saw a bottle of marinade for some chicken I was buying. In reading the ingredients I noticed the first two were high fructose corn syrup and oil…so I quickly put it down and decided to make my own instead. Incredibly easy if you have a good spice rack and a few kitchen staples. We made a Greek inspired salad to pair with lots of fresh greens, tomatoes, capers, cucumbers and low fat feta. How healthy are we! Perfect paired with a gorgeous bottle of Russian River Pinot Noir from Siduri…..so glad Gary is home.

Recipe:

Chicken in Red Wine Vinaigrette
Ingredients:
1 pound boneless, skinless chicken breasts or chicken tenders (rinsed and patted dry)
1/3 cup olive oil
1/3 cup red wine vinegar
1 tablespoon soy sauce or Bragg’s
Juice of 1 lemon
2 cloves garlic, minced
1 tablespoon cilantro, chopped well
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
2 large sun dried tomatoes, diced fine
Dash cayenne pepper
Dash Worcestershire sauce
Dash ground cinnamon
Fresh snipped chives for garnish

Preparation:
Whisk together all ingredients together in a large bowl except the chicken and chives.  Place the chicken in a zip lock bag and pour the marinade over, seal and massage the chicken a bit helping the marinade along. Rinse the bowl and place the bag in the bowl (in case it drips) and place in the refrigerator for at least 45 minutes up to 2 hours or so. Preheat the oven to 375. Remove the chicken from the bag and place in a baking dish with a bit of the marinade to help keep it moist during cooking. Discard the rest. Bake for around 25 minutes until cooked through. (I am always very careful with chicken making sure it is very cooked through, cook to your taste.) Remove and serve, garnished with a few fresh chives.