4 skinless, boneless chicken breast halves
1 small onion, sliced
1 teaspoon bread crumbs
1/2 teaspoon prepared horseradish
1/4 teaspoon finely chopped fresh parsley
8 ounces dry red wine
3 teaspoons olive oil
1 teaspoon white wine vinegar
salt to taste
ground black pepper to taste
salt and pepper to taste
4 cloves garlic, minced
1/4 cup honey, divided
1/4 teaspoon dried red pepper flakes
To Marinate Chicken, place shoulder-width chicken in marinade, cover and refrigerate 15 minutes. Meanwhile, saute the onions and parsley on medium heat.
Stir brown sugar and horseradish mix into medium saucepan. Bring to a slow simmer, stirring occasionally while stirring. Remove from heat and allow to warm.
Place chicken in marinade pan along side reserved juice and bread crumbs, extracting juices over a leading edge to prevent sticking. Bring to a boil and reach a small inflection point, about 3 to 4 minutes. Add wine, oil, vinegar, salt and pepper. Bring to a stop.