4 (5-oz.) skinless, boneless chicken breasts
1 tablespoon cornstarch
¾ cup dry rosé wine
¼ cup soy sauce
2 tablespoons vegetable oil
3 tablespoons brown sugar
1 clove garlic, crushed
¼ teaspoon ginger
⅓ cup raisins
Cooked rice (optional)
Place chicken breasts in a 2½-quart oval (or similar) casserole.
In a small bowl, dissolve cornstarch in wine; stir until smooth.
Add soy sauce, oil, sugar, garlic and ginger; blend well.
Stir in raisins.
Pour mixture over chicken breasts; cover.
Cook according to your Advantium model's cooking settings or until done, turning chicken over after 8 minutes.
Serve over rice, if desired.
For an easy recipe variation, slice the chicken breasts into ½-inch wide strips. Reduce cooking time to 7 to 10 minutes. Serve over rice and garnish with sliced green onions.