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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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I needed a recipe for an ethnic dinner we were hosting for Chile. I ended up finding the main course on another web site. Everybody at the dinner thoroughly enjoyed it so I though I should share with everyone else in RecipeZaar. For my own tastes I cut back the honey abit & added a couple more spashes of hot sauce & worchestershire. I also used fresh herbs in place of some of the dried ones. Dish takes awhile to cook but I thought it was easy to make while I was preparing other dishes. Ingredients:
2 lbs boneless skinless chicken breasts |
4 tablespoons olive oil |
2 medium onions, chopped |
2 -3 garlic cloves, minced |
1 green pepper, finely chopped |
1/2 cup worcestershire sauce |
1 cup tomato paste |
1 cup honey |
2 teaspoons salt |
2 teaspoons dried basil |
1 teaspoon dried rosemary |
1/2 teaspoon dried oregano |
1/2 teaspoon tabasco sauce or 1/2 teaspoon hot sauce |
4 tablespoons dry mustard |
3/4 cup chicken broth |
Directions:
1. 1. Preheat oven to 350°F
2. 2. Bake chicken for a 1/2 hour or until done; cool. Cut into bite size pieces and place in baking dish.
3. 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
4. 4. Add broth and simmer another 15 minutes.
5. 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
6. 6. Serve over rice.
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