The secret to these flavourful chicken breasts is the simple marinade, made easily with KRAFT Dressing, fresh rosemary and a splash of Worcestershire sauce.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. Lea & Perrins Worcestershire Sauce
1 Tbsp. chopped fresh rosemary
1 tsp. ground black pepper
1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
4 small boneless chicken breasts (1 lb./450 g)
1/2 cup peach jam
2 Tbsp. dry white wine
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How do I make it ?
Mix Worcestershire sauce, rosemary, pepper and 1/4 cup dressing until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast with Worcestershire sauce mixture. Refrigerate 30 min. to marinate.
Remove chicken from marinade; discard marinade. Heat remaining dressing in large nonstick skillet on medium heat. Add chicken; cook 3 to 5 min. on each side or until breasts are evenly browned on both sides. Cover; cook 15 min. Meanwhile, mix jam and wine until blended.
Spoon jam mixture over chicken; cook, uncovered, 5 min. or until chicken is done (165ºF).
Please use alcohol responsibly.
Kraft Kitchen Tips!
Garnish with additional rosemary sprigs before serving.
Substitute chicken broth or water for the wine.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 1.5 g
Cholesterol 70 mg
Sodium 360 mg
Carbohydrate 31 g
Fibre 0 g
Sugars 27 g
Protein 26 g
4 servings, 1 chicken breast (147 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.