Welcome back to Real Men Can Cook. This recipe takes a little more planning and preparation, but it's a lot easier to whip together. Unfortunately, it also kind of hit my wife and I in a moment of inspiration last weekend, so I don't have any photos to share. But it went down well at the Father's Day lunch I cooked for my parents, so I hope you enjoy it.
6 medium-sized chicken breasts
2 cups of white wine
1/2 tsp olive oil (again, extra-virgin is my preference)
1 tbsp sage
1 tbsp herb de provence
1 tsp ground garlic
1 tsb paprika
Total Time: 30 mins (plus preparation and marinading time)
Mix the white wine, oil, herb de provence, sage, garlic and paprika in a container large enough to hold your chicken. I used one of those clip-seal plastic tubs because they're air and water-tight.
One by one, roll your chicken breasts in the mixture and set them aside when done. Once each breast has been rolled, carefully place all of them into the container and cover/seal it. Place in the fridge and leave overnight.
Pre-heat your oven to 200 degrees (centigrade). Remove the chicken breasts from the marinade and place on a grill. Cook for approximately 30 minutes, turning two or three times to make sure the chicken browns nicely. Make sure the chicken is cooked all the way through, and serve with mixed salad and boiled baby potatoes in French salad dressing.