Margie’s Chicken Breast Rosé

At a time when loyalty and longevity often receive short shrift, we should definitely commend unrelenting allegiance to pursuits. Margie Domard stands as a perfect example of perseverance in the culinary sense, as she has executed this recipe for Chicken Breast Rosé for 50 years.

Because of her devotion to the dish, nobody should find surprising that the Dickinson Square West resident noted “Everyone loves it” in sending her submission. Let these ingredients make their acquaintance with your oven, and you will likewise forge resolute regard for the creation.


6 chicken breasts, boned and skinned

3/4 cup of rosé wine

1/2 teaspoon of ground garlic

1/4 teaspoon of oregano

1 teaspoon of ginger

1 tablespoon of brown sugar

1/4 cup of soy sauce

1/4 cup of vegetable oil

2 tablespoons of water


Preheat oven to 375 degrees.

Place the breasts in a baking dish. Mix the other ingredients, and pour them over the chicken. Cover tightly with a lid or foil. Bake for 90 minutes, and serve on a bed of rice.SPR