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Candied Chicken Breasts
I only make half of this recipe for my family of 4. I butterfly my chicken breasts (I use 3 breasts), but all of the sauce. I use seasoned bread crumbs and omit the oregano. I brown the chicken in olive oil, and then pour the sauce over top and add diced pineapple and green peppers before baking. For the sauce, I omit the salt, use only a cup of brown sugar and replace the water with the pineapple juice. It turns out great every time! I serve it over rice.
2 users found this review helpful
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Reviewed On:
Dec. 1, 2011
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