Marinated Chicken Breasts

Recipe adapted from the cookbook, “The Taste That Changed the World,” by Wendy Rahamut.


1/2 cup low sodium soy sauce
1/2 cup HOLLAND HOUSE Sherry Cooking Wine
2 Tbsp. honey
1 Tbsp. vegetable oil 
1 tsp. ANGOSTURA® aromatic bitters
1/2 tsp. ground cinnamon
1/4 tsp. fresh-ground pepper
6 boneless, skinless chicken breasts, 6-8 oz each


Mix marinade ingredients and pour over chicken in a non-metallic container; rotate chicken. Cover and refrigerate 8-12 hours, turning at least once. 

Barbecue or grill for 5-7 minutes on each side or until cooked through, basting occasionally with the marinade. Discard any remaining marinade.

Makes 6 servings.


Per serving: 200 calories, 28g protein, 10g carb, 5g fat (1g sat. fat), 70mg chol, 780mg sodium, 0g fiber

Marinated Chicken Breasts
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