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Wet Rub Chicken

Servings = 8 | Serving size =1 chicken breast

This recipe can be multiplied by 2.

This is basically leftovers to begin with and will keep very well for a few days in the refrigerator. This recipe will makes great salads and sandwiches.

Serve with Roasted Potatoes or Mashed Yams or Black Bean Cakes or Yam Home Fries or Savory Lemon Rice

AND

Serve with Fresh Pineapple Salsa or Melon Salsa or Mango Salsa

4 tsp	black peppercorns
2 tsp	dried thyme leaves
4	bay leaves
6	whole cloves
2 Tbsp	dark brown sugar
2 Tbsp	red wine (port is best)
2 Tbsp	brandy
2 cloves	garlic
1/2 tsp	salt
1 Tbsp	extra virgin olive oil
8	4-ounce boneless chicken breasts

Place peppercorns, thyme, bay leaves, cloves, brown sugar, wine, brandy, garlic, salt and olive oil in blender and puree to a fine texture.

Pour the wet rub into a zipper bag and add the chicken breasts. Place the bag in the refrigerator and marinate at least 48 hours.

When ready to cook preheat the oven to 400°F.

Place the breasts in a roasting pan that has been lined with foil. Place the roasting pan in the oven a roast for about 5 minutes and turn each breast. Brush the tops of the chicken breasts with any leftover marinade.

Roast for another 3 minutes until the breasts begin to firm and brush with marinade.

Switch the oven to broil and cook for another 2 - 3 minutes until the top is browned. Let the internal temperature rise to 160°F and remove from the oven. Let the chicken cool slightly and then place in refrigerator for at least 4 hours.

Serve chilled.

Nutrition Facts

Serving size: 1 chicken breast | Servings 8

Calories 169 | Calories from Fat 29

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 1g (3%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 65 mg (22 %) | Sodium 221 mg (9 %)

Total Carbohydrates 5g (2%) | Sugars 3g

Dietary Fiber 1g (2%) | Protein 26g

Vitamin A 1% | Vitamin C 4 % | Calcium 3% | Iron 9%

Vitamin K 8 mcg  | Potassium  325 mg | Magnesium  37 mg