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Preheat broiler. Dip chicken in egg whites, then bread crumbs. Place chicken in long-deep microwave dish, pour 1/4 cup broth over chicken, cover and cook on high for 10 minutes. Cool chicken by placing in freezer for 5 minutes. Remove chicken from freezer and place chicken in broiler proof dish. Broil on rack for 3 minutes on each side or until chicken is golden brown. Remove from broiler and set aside. In large nonstick skillet over medium heat, saute onions and garlic in 1/4 cup broth for 5 minutes or until tender. Add wine, bay leaf and pepper to onion mixture. Bring to boil, reduce heat to low and simmer 15 minutes, stirring occasionally. Remove from heat, stir in raisins and cool sauce. Transfer sauce to long shallow dish with lid. Place chicken in sauce, cover and refrigerate for 24 hours. Allow chicken and sauce to return to room temperature; remove bay leaf and serve. Makes 6 servings.
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