Magnum Infused Chicken


Serving 1

Try this easy-to-prepare Magnum tonic wine-infused chicken breast recipe, served with potato stack and shredded veggies.

No Reviews


Adjust Servings
1 chicken breast
1 tbsp Maggie all purpose
1 tsp onion powder
0.5 tsp paprika
2 stalk rosemary
1 250 ml Magnum Tonic Wine
2 tbsp soy sauce
2 medium potatoes thinly sliced
1 tsp salt
1 tsp black pepper
4 tbsp butter
1 tsp finely chopped thyme
1 tsp flour
1 tsp water
1 tbsp sugar
1 cup parmesan cheese (grated)
1 medium carrot (shredded)
1 medium cucumber (shredded)
Marinade for Chicken
0.5 cup Magnum Tonic Wine
1 stalk Rosemary
2 tbsp soy sauce




Wash chicken breast and season with garlic, onion, Maggie All Purpose, paprika powder. Pour over the marinade ensuring all the chicken is saturated, then cover.
Refrigerate for at least 30-40 minutes or overnight.
Mark as complete

Melt 2 tbsp butter in the microwave and add chopped thyme over potatoes. Add salt and black pepper to taste.
Stack into a well-buttered baking dish no more than one inch high for each serving size.
Mark as complete


Preheat oven to 350 degrees F. Place potatoes inside the oven and back for 60 minutes or until potatoes fork tender.
Remove and sprinkle the top of each stack with freshly grated parmesan cheese, add back to the oven and broil for 5 minutes or until cheese melts.
Mark as complete

In pan

Add 2 tbsp butter and stalk of rosemary. Sear chicken breast until golden brown on each side.
Remove from pan and allow it to cool then slice.
Mark as complete

In a sauce pan

Add 1/2 cup Magnum, stalk or rosemary and sugar on a medium heat. Allow the mixture to come to a boil then mix together flour and water to form a slur.
Add to the mixture and thicken to your desired texture. Remove from heat.
Mark as complete

Serve chicken breast with Magnum sauce along with potato stack and shredded veggies garnished with parsley, if desired.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *