[adapted from Lean and Luscious by Bobbie Hinman and Millie Snyder. ISBN:0-914629-20-4]
1 pound boneless skinless chicken breasts
1/4 cup ketchup
1 tablespoons plus 1 teaspoon vinegar
3/4 teaspoon dry mustard
1 bay leaf
1/4 cup water
2 tablespoons plus 2 teaspoons vegetable oil
1 teaspoon Worcestershire sauce
8 teaspoons sugar
2 teaspoons minced garlic
1 teaspoon ground ginger
1 cup thinly sliced onion, separated into rings after measuring
Preheat oven to 350F. Place chicken in a shallow baking pan that has been sprayed with nonstick cooking spray. In a small saucepan, combine remaining ingredients. Bring to a boil over medium-low heat. Boil 2 minutes, stirring frequently. Baste chicken with a little of the sauce, leaving the onions in the saucepan. Back chicken 1 hour, uncovered, basting frequently with sauce while baking. During the last 20 minutes of baking, arrange onion rings over chicken. Serve any remaining sauce with the cooked chicken.
1 pound boneless skinless chicken breasts
1/4 cup ketchup
1 tablespoons plus 1 teaspoon vinegar
3/4 teaspoon dry mustard
1 bay leaf
1/4 cup water
2 tablespoons plus 2 teaspoons vegetable oil
1 teaspoon Worcestershire sauce
8 teaspoons sugar
2 teaspoons minced garlic
1 teaspoon ground ginger
1 cup thinly sliced onion, separated into rings after measuring
Preheat oven to 350F. Place chicken in a shallow baking pan that has been sprayed with nonstick cooking spray. In a small saucepan, combine remaining ingredients. Bring to a boil over medium-low heat. Boil 2 minutes, stirring frequently. Baste chicken with a little of the sauce, leaving the onions in the saucepan. Back chicken 1 hour, uncovered, basting frequently with sauce while baking. During the last 20 minutes of baking, arrange onion rings over chicken. Serve any remaining sauce with the cooked chicken.
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