Poitrines de poulet désossées ::: Sweet and Sour Glazed Chicken Breasts




Source : Smucker Foods of Canada Co

Ingredients
  • 1 cup (250mL) Smucker's ® No Sugar Added Apricot Spread
  • 2 tbsp (30mL) soy sauce
  • 2 tsp (10mL) Worcestershire sauce
  • ¼ cup (50mL) rice vinegar
  • 2 tsp (10mL) grated fresh ginger or 1 tsp (5mL) dried
  • 4 boneless, skinless chicken breasts, pounded thin.
  • Salt and pepper to taste
Preparation
  1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
  2. Combine first 5 ingredients in small saucepan. Bring to a boil, stirring constantly.
  3. Reduce heat to simmer and continue cooking until slightly thick, about 5 minutes.
  4. Remove from heat. Reserve half of sauce and spread remaining sauce over chicken breasts. Bake in preheated oven 15-20 minutes until an internal temperature of 165F (74C)
Comment

Prep Time: 10 minutes
Cook Time: 25 minutes
Freezing : Not recommended
Makes: 4 servings