Good Chicken

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sunnysidelisa 0

"Chicken breasts baked with a simple, tangy sauce never fail to please company. Great served over rice or orzo."
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1 h 25 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scatter chopped onion and butter pieces into the bottom of a 9x13-inch baking dish. Place bread crumbs into a shallow bowl; press chicken breast halves into crumbs to coat. Place coated chicken breasts atop onion and butter.
  3. Bake in the preheated oven until crumbs are browned and chicken juices run clear, about 40 minutes.
  4. Mix red wine, chili sauce, and currant jelly in a bowl; pour sauce over chicken. Bake until sauce thickens and glazes onto chicken breasts, about 30 more minutes.



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