El Grande Borezo Chicken Recipe - Allrecipes.com
El Grande Borezo Chicken Recipe
  • READY IN hrs

El Grande Borezo Chicken

Recipe by  

"A splendid French dish. My grandfather brought this to the United States back in the early 1900's and has been the dish of choice in many households since."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    5 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Arrange the chicken breasts in a large casserole dish. Drizzle butter, honey, and vegetable oil over the breasts, and evenly sprinkle garlic powder and onion on top.
  3. Bake uncovered for 1 hour in the preheated oven.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2004

I could have given this 5 stars...but only after I made several changes. I left out the onion (not being a big fan) and mixed all other "sauce" ingredients together...I also upped the honey amount to about 1/8 C., used garlic salt instead of powder, onion powder in place of the minced onion, about 1/2 tsp. lemon zest, and pepper to taste. Here's the kicker...i only used 5 breasts. Once I dunked them in the mixture, I poured what was left over the top!! AWESOME!!!!!!!!!!

 
Most Helpful Critical Review
Feb 25, 2011

This was just okay. I followed the recipe exactly, but did scale it down for 1 chicken breast. Maybe that's why the sauce didn't carmelize. The only good thing I can say is that the diced onion smelled good while cooking.

 

30 Ratings

Jan 06, 2004

Don't be fooled by the simplicity of this recipe! The ingredients meld to form a delicious carmelized sauce with a roasted flavor that permeates the chicken breasts. This is so simple and absolutely delicious...I would definitely serve this to guests for an elegant meal. I used fresh garlic in place of the garlic powder (3 large cloves to 12 chicken breasts). Thank you for sharing this family recipe!

 
Dec 22, 2003

This was a wonderful, easy meal to cook. It was light but went perfect with our side dish...french onion soup! Thanks:)

 
Jan 13, 2011

I made this tonight with only 4 chicken breasts and after reading many reviews decided to use minced garlic, 1/8 cup of honey, garlic salt, and kept the onion. The "sauce" did not caramelize AT ALL. It was like juice. I even raised the temperature to 375 and then higher to 400 (I'd taken the chicken out at this point). The sauce started to bubble around the edges but that's really it. The flavor was just ok. My husband and I had to add salt, but it was still just ok. Kinda disappointed I tried. :(

 
Aug 30, 2008

This chicken turned out so juicy & it had a really nice, sweet taste. The flavor was not really pronounced, but with a bit of salt added to it, you can taste the honey mingling with the butter, onions & garlic powder. I would recommend this for a light meal in the evening. It's so easy that even a novice could make it!

 
Jan 05, 2004

This was very good!!! I used legs instead of boneless skinless chicken, still cooked for an hour, and they came out perfect! Amazing how so few ingredients can come together to make a very yummy dish. Thanks for sharing this recipe!

 
Aug 26, 2003

WOW!!!!! I make a lot of chicken, and this may possibly be the best I have ever made! Very delicious, although I will say it was a tad on the dry side (which I kind of assumed would be the case in looking at the cook time). I used fresh garlic rather than the powder, as I generally do. I cannot wait to pass this recipe around to others. One bit of advice would be to line your pan with foil prior to making this - the sauce can get a bit sticky!! Thanks, Keith, I definately give this one two thumbs up!! :)

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 2.3 g
  • < 1%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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