Glazed Chicken Breasts Recipe
Even James Bond was not able to access this highly classified recipe of Glazed Chicken Breasts. Now I am outing it for all on the web. The main ingredient in Glazed Chicken Breasts is always Chicken. Pamper everyone with Glazed Chicken Breasts as Side Dish. Try it and if you adore this Glazed Chicken Breasts, then tell your friends about it.
Ingredients
Tomato "coulis"
4 red tomatoes
3 tbsp (50 mL) olive oil
1 garlic clove, unpeeled, cut in two
2 tsp (10 mL) sugar
Chicken
2 chicken breasts, cut in two
Salt, pepper and paprika to taste
2 tsp (10 mL) red wine vinegar
1 tbsp (15 mL) Japanese or white wine vinegar
2 tsp (10 mL) Dijon mustard
1/4 cup (60 mL) white wine or white vermouth
3 tbsp (50 mL) tomato "coulis"
1 tsp (5 mL) butter
Directions
€¢ Cut the tomatoes in four.
€¢ Heat the oil in microwave-safe baking dish 1 minute at HIGH.
€¢ Add the unpeeled garlic, stir in the oil and brown lightiy 2 minutes at HIGH. Stir. Add the tomatoes and sugar, microwave 5 minutes at HIGH.
€¢ Stir well and microwave at HIGH 4 or 5 minutes or until the tomatoes have lost most of their juice and have a somewhat creamy texture. Put through a fine sieve.
€¢ Cut each breast in two so you have four pieces.
€¢ Preheat a browning dish 6 minutes at HIGH.
€¢ Sprinkle each piece of chicken with salt, pepper and paprika.
€¢ Without removing the hot dish from the oven, place the chicken pieces in it skin-side down. Brown 5 minutes at HIGH.
€¢ Turn the chicken. Pour the red wine vinegar and Japanese or white wine vinegar on top. Microwave
4 minutes at HIGH.
€¢ In the meantime, mix together the Dijon mustard, white wine or vermouth and tomato coulis. Set chicken on a hot serving dish.
€¢ Add the above mustard mixture to the juice in the baking dish. Mix well. Microwave 3 minutes at HIGH, stir.
€¢ Add the butter and mix thoroughly. Pour over the chicken.
€¢ If the chicken has cooled, it is easy to reheat by placing the serving dish in the microwave 3 to 5 minutes at MEDIUM.
€¢ Heat the oil in microwave-safe baking dish 1 minute at HIGH.
€¢ Add the unpeeled garlic, stir in the oil and brown lightiy 2 minutes at HIGH. Stir. Add the tomatoes and sugar, microwave 5 minutes at HIGH.
€¢ Stir well and microwave at HIGH 4 or 5 minutes or until the tomatoes have lost most of their juice and have a somewhat creamy texture. Put through a fine sieve.
€¢ Cut each breast in two so you have four pieces.
€¢ Preheat a browning dish 6 minutes at HIGH.
€¢ Sprinkle each piece of chicken with salt, pepper and paprika.
€¢ Without removing the hot dish from the oven, place the chicken pieces in it skin-side down. Brown 5 minutes at HIGH.
€¢ Turn the chicken. Pour the red wine vinegar and Japanese or white wine vinegar on top. Microwave
4 minutes at HIGH.
€¢ In the meantime, mix together the Dijon mustard, white wine or vermouth and tomato coulis. Set chicken on a hot serving dish.
€¢ Add the above mustard mixture to the juice in the baking dish. Mix well. Microwave 3 minutes at HIGH, stir.
€¢ Add the butter and mix thoroughly. Pour over the chicken.
€¢ If the chicken has cooled, it is easy to reheat by placing the serving dish in the microwave 3 to 5 minutes at MEDIUM.
