1 cup tomato sauce
2 tbsp. Frank's red hot sauce - original
3/4 cup white wine
1 tbsp. herbes de provence* or dried herbs of choice
2 tsp. honey
salt & pepper to taste ( my salt that I am using is from Epicure which I get from Lynn Oddy and it has a garlic component to it too)
Whisk all the ingredients in a bowl and then add to the chicken breasts in a zip lock bag or a container.
Allow to marinate overnight or for a minimum of 4 hours.
Bake at 375° for 25 minutes until the juices run clear.
Serve with your favorite starch dish or salad.
*Herbes de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
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