Friday, September 19, 2014

Sweet Garlic Chicken

Sweet Garlic Chicken

Here is a simple meal that tastes like Jacques Pepin ran smack-dab intro Grannies iron skillet! Cheap to buy, easy to fix, and fast to throw together. What more could you ask for?

Surprisingly few ingredients, many of which may already be in your pantry.


4 boneless skinless chicken breasts
1 cup low fat buttermilk
3 tbs low fat honey-mustard dressing.
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired

slave serves this with some roasted pencil asparagus and breaded tomatoes.
Breaded Tomatoes:
1 14.5 oz can stewed tomatoes drained.
½ cup chopped onion (had in freezer)
2 tbs brown sugar
3 pieces of bread torn-up.



Night before:
Rinse the chicken, pat dry and put in zipper bags with buttermilk and dressing. Turn over once during the evening.

Day Of:
1 - Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray.

Mince (cut up into tiny pieces) the garlic. Spoon out 4 tbs of brown sugar.

In small fry pan, Heat the oil and add garlic, stir and watch because it can burn quickly. Just let it turn a nice tan color. You will know when it is ready because you will be able to smell the garlic!

Stir in the brown sugar and remove from heat. Stir until well mixed together.
Drain the chicken, rinse and pay dry. Space the pieces on the cooking tray and spoon the brown sugar-garlic mix equally on each. Just let it sit on top for now and slide it into the oven.

Let that bake for about 20 minutes or until the chicken has reached 165 to 170 degrees on an instant read thermometer.
Open the oven door and turn it to broil just long enough to melt any left over brown sugar mix on top.

Remove and cover with foil to let rest for 10 minutes! This is important.

The tomatoes can be drained, put in pan with chopped onions and brown sugar to let heat at any time while the chicken is baking.

When the mixture is bubbling stir in the torn bread and mix well. This is heaven.
Slave served this with roasted asparagus.
The breaded tomatoes are a cheap side that will not only taste fantastic but the colors will look so pretty with the dark green of the asparagus and the blonde tan of the chicken. But most of all these flavors blend into a fine mix of haute cuisine and down home cookin that can't be beat!

This is a fine meal for slave to serve my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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