Source: Pigall's Restaurant - Cincinnati, Ohio (no longer in existence)

2 whole medium-size chicken breasts
1 cup dry red wine
1/4 cup hoisin sauce
1/4 cup chopped onion
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 teaspoon grated ginger root
1/2 teaspoon five-spice powder
1/4 teaspoon crushed red pepper

Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish.

For marinade, combine remaining ingredients. Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours.

Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.

Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain, if desired. Serve chicken over rice pilaf, if desired. Drizzle hot marinade over chicken.

Yield: 4 servings.

Per Serving: 334 Calories; 14g Fat (43.5% calories from fat); 31g Protein; 10g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 645mg Sodium

Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates