From the kitchen of One Perfect Bite...This is an adaption of a recipe that has been on the internet for over a decade. I can't find the source of the original recipe, so I'll have to save my thanks to its creator for a later date. I've gone ahead and altered the recipe to feed a family of two and in the process have found yet another way to use those huge pterodactyl breasts that are sold in supermarkets today. Our supper tonight was a single breast that weighed 1-1/2 pounds. I normally save these huge breasts for soups, stews and stir fries, but I knew this adapted recipe was a perfect way to use one the three huge breasts in my sale package. I honestly don't know how a chicken this size can move, much less fly, but I'll just have to assume that nature somehow finds a way. Breasts are not the most flavorful part of the chicken, so one of my cautions to those of you who follow in my stead, is to be sure and liberally season the meat with salt and pepper before you cook it. I season my chicken before I tenderize it, and I've found that using a jaccard helps to season the interior of the meat as well. I, by the way, routinely use a jaccard to tenderize chicken breasts and I think it works wonders. I've also doubled the amount of sauce I make to serve with the breasts for two. With the understanding that tastes differ from one person to the next, I thought the most popular version of this recipe produced a dry and under-seasoned chicken. That was easy enough to take care of and the recipe below reflects the changes I've made. You might want to make changes of your own. I like this recipe. I wouldn't serve it to guests but I think it makes a great family meal. I served our chicken tonight with oven roast potatoes, but the chicken is also wonderful when served in a Cobb or Caesar salad. I do hope you'll give this dish a try. Here is how my version of it is made.
Sticky Garlic Chicken...from the kitchen of One Perfect Bite inspired by cooking.com
4 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon soy sauce
1/4 cup brown sugar
2 large boneless skinless chicken breasts
1-1/2 teaspoons salt
1/4 teaspoon fresh cracked pepper
1) Preheat oven to 450 degrees F. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2) In small sauté pan, sauté garlic and pepper flakes in oil and butter until garlic is tender.
3) Remove from heat and stir in brown sugar and soy sauce.
4) Salt and pepper chicken breasts with 1 teaspoon salt and 1/8 teaspoon pepper. Work salt and pepper into breasts using a jaccard. Sprinkle with reserved salt and pepper and place in prepared pan. Spoon brown sugar sauce over chicken and transfer to a rack in upper third of oven. Bake, uncovered, for 20 minutes, or until meat thermometer inserted in thickest part of chicken registers 165 degrees. Remove from oven, transfer to a carving board and tent with foil. Let sit for 10 minutes. Meanwhile, pour pan juices into a skillet and boil until syrupy bubbles form. Place sliced chicken on a serving platter and pour sauce over all. Serve immediately. Yield: 2to 3 servings.
Cook's Note: Exact cooking time will depend on thickness of chicken breasts.
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