8 Boneless skinless chicken breast halves (about 2 lbs)
1/3 Cup Potters Jalapeño Wine
1 1/2 Teaspoons Parsley Flakes
1 Fresh Garlic Clove (minced)
1 Table spoon chopped fresh Basil
Seasoning salt and black pepper to taste
Pre-heat pellet Grill to 375 degrees (we used apple pellets).
In a small bowl, mix wine, garlic, parsley and basil together.
Place chicken breasts in a 9 x 13 pan. Spoon the mixture over the chicken breasts completely coating them (there will be excess in the bottom of the pan). Add Seasoning salt and pepper to taste. Place baking pan in pellet Grill uncovered and cook for approximately 35 to 40 minutes (165 internal temperature on the chicken). Remove from the grill, cover with foil and let rest for 10-15 minutes. Serve with rice and vegetables.
Slightly spicy, Jalapeño Wine, with a balanced light sweetness. Excellent sipping wine on a quiet evening at home or with friends. Try it as an aperitif before your next meal to stimulate your taste buds and appetite. Add it to your sangria for that something special. It’s uses are limited only by your imagination.
Outstanding cooking addition. Use it to marinate, sauté, slow cook or as a reduction. Incredible with chicken, shrimp, fish or lamb. Try it on all seafood, it adds tremendous flavor without too much kick. Clams are a favorite.