Chicken is a great meat because it is so versatile. You can flavor it with almost anything very quickly. And, white meat chicken breast, trimmed of fat, is healthier for you than steak. I love cooking with chicken. Some of my favorite steak marinades have translated well to chicken marinades and it takes less time!

For this recipe, we’ll be marinading the chicken in a greek style marinade, then baking it covered in a poppyseed sweet Vidalia onion dressing and white wine sauce. It goes great with a side of mixed vegetables that includes beans. Kroger has a lovely Fiesta blend bag of frozen vegetables. It includes garbonzo beans, kidney beans, sugar snap peas, white beans and some other vegetables. A tablespoon of  Smart Balance buttery spread, a little salt and white pepper and steamed in a pot until vegetables are tender and you have yourself a lovely meal.


Olive oil

1 teaspoon salt

2 teaspoon dried oregano

1 1/2 teaspoon onion powder

1 1/2 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon dried parsley flakes

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups Lily’s Poppyseed with Sweet Vidalia Onion Vintage Dressing.

1 cup Dry, Semi-Sweet wine, like  a Riesling

3 pieces of chicken


Step 1: Combine salt, oregano, onion powder, garlic powder, pepper, parsley, cinnamon and nutmeg in a small bowl and blend together. Rub chicken with olive oil and sprinkle with Greek seasoning mixtures. Allow to cure for at least 2 hours.

Step 2: Mix 2 cups poppyseed dressing with 1 cup dry, semi-sweet wine. Consistency should be slightly runny. If you need more than three cups, its 2 parts dressing to 1 part wine.

Step 3: Pre heat oven to 400°. Line a deep baking pan with tinfoil, this will make cleanup a breeze. Place greek marinated chicken into pan. Pour poppyseed wine sauce over chicken. Bake for 50 minutes in 400° oven or until chicken is up to temp (185°). 

Yields 3 servings