Recipe: Appetizing Drunk Chicken Breasts

Delicious, fresh and tasty.

Drunk Chicken Breasts. Wash and dice the tomatoes, place them in your baking pan. Add oil, herb mix, garlic powder, cloves, bay leaves, and pepper. Pour wine and wine cooler into the pan.

Drunk Chicken Breasts Drunken Chicken is stewed, pulled chicken that has been cooked with various spices. It is by far, the most popular dish at J. The most common way to serve the dish is over steamed rice but it is also famous served on a bun as a Po'Boy sandwich or even layered on top of nachos. You can have Drunk Chicken Breasts using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Drunk Chicken Breasts

  1. Prepare 2 of chicken breasts, no skin, no bone.
  2. Prepare 6 of roma tomatoes.
  3. You need 1 tbsp of olive oil.
  4. It's 1/2 tbsp of herb mix (if you have Penzey's "Mural of Flavor", use that, it works wonders! -- plus it eliminates the need for salt).
  5. It's 1 tsp of garlic powder.
  6. It's 3 of cloves.
  7. Prepare 2 of bay leaves.
  8. It's to taste of pepper.
  9. You need 1 cup of white cooking wine.
  10. You need 1/2 cup of peach flavored wine cooler.

Drunken Chicken - Breast at its best. This dish is currently my favorite sous vide recipe AND my favorite chicken breast recipe. I'll have directions for cooking this without sous vide as well (pretty different procedure with a long marinade time), but…I don't like it as much. Next, slide the bottom-end of the chicken over the can of beer.

Drunk Chicken Breasts instructions

  1. Preheat the oven to 350°F. Wash and dice the tomatoes, place them in your baking pan..
  2. Add oil, herb mix, garlic powder, cloves, bay leaves, and pepper..
  3. Place chicken breasts on top..
  4. Pour wine and wine cooler into the pan. It should just barely cover the chicken..
  5. Place in oven and cook for half an hour..
  6. Serve with a neutral starch, such as white rice, boiled potatoes or polenta. It will help soak up the juices. Those juices!!!.

While holding the beer can and the chicken, gently place on the foil-covered grill. Place chicken and ginger in a medium saucepan. Add enough cold water to barely cover chicken. Bring to a simmer over medium-high heat then reduce to lowest heat. Here's my proposition to make boneless, skinless chicken breasts a whole lot more interesting: Get them drunk.