Glazed Chicken Breasts Recipe
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.
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