This sounds like a simple spin on an Italian style dish. There can never be too many ways to prepare chicken. It’s nutritious and low in fat, as well as going well in many styles of cooking. I don’t know the vintage of this recipe, so it could possibly intend for you to use bone in chicken breast with the skin still attached. However, if I were to make this it would be boneless, skinless.

Chicken Breasts in Red Wine (Jane Kelley)

1 cup red wine

1/4 c soy sauce

1/4 c vegetable oil

2 Tbsp water

1 clove garlic peeled & sliced

1 tsp powdered ginger

1/4 tsp oregano

1 Tbsp brown sugar

3 chicken breasts, split

Wild rice

In medium bowl, combine red wine, soy sauce, vegetable oil, water, garlic, ginger, oregano and brown sugar. Mix well. Place chicken in 9x13x2 casserole and pour sauce over.

Cover and bake in a 375° over about 1 to 1 1/2 hours, or until chicken is fork tender. Uncover and bake 15 additional minutes. Serve over wild rice and ladle sauce over.