Do you have a pet peeve? Something that really makes you crazy? I have more than I can count, although after 30+ years of being married to a man who bravely pokes fun at all my petty pet peeves, I’ve learned to let go of a few. Hubby would do things like eat a salad with a dinner fork just to teach me that the world was not going to go spinning off to some etiquette hell because of it. And then there are those pet peeves that do matter, and we need to speak up.
Continue reading “Asian Foil Wrapped Chicken Thighs”Tag: Caramelized Chicken
Baked Garlic Caramelized Brown Sugar Chicken
Lately we’ve been eating a lot of chicken – thanks to Costco and a big freezer in the garage. It’s getting to be time for another big run. With that in mind, I’ve been meander through my collection of recipes and set about the task of planning ahead. February’s meal planning is nearly complete! I cannot help but to chuckle – you know what they say “the best-laid plans of mice and men often go awry”. Oh but one can only hope . . .
This chicken is delicious! It’s sweet, with a subtle kiss of garlic. The meat is very moist and the pan drippings are so packed with flavor – wow is an understatement. It is unlike any chicken I have tasted before. Best of all, there is not a whole lot of prep work involved for a dish that is delightful.
Baked Garlic Caramelized Brown Sugar Chicken
2 boneless skinless chicken breasts, cut in half
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
Preheat oven to 450 degrees and lightly grease a casserole dish. Set aside until ready to use.
Cut chicken width-wise to create 4 smaller breasts.Season chicken with a little salt and pepper. Place chicken breasts in a prepared baking dish.
In small sauté pan, sauté garlic with the oil until tender and fragrant, no more that a minute.
Remove from heat and stir in brown sugar. Sprinkle brown sugar-garlic mixture over breasts. Press down to hold sugar in place.
Bake uncovered for 15-30 minutes, depending upon size of breast. After 15 minutes, keep a sharp eye on breasts to avoid burning or over-cooking. If necessary, cover with foil and reduce temperature to about 425 to degrees.
Breasts are done when internal temperature is 165 degrees, the juices run clear and the meat is moist and tender.
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