Okay. Unfortunately, I would call this...mediocre. The ONLY reason I'm posting it is for the sauce. The flavors don't permeate the chicken very well. Sounds cheesy, I know, but it's true. When I made this, I was hoping to create something that had a thick and delicious glaze on it, but it seemed to just sit in the sauce.
It needed help. Here's what I recommend: Make the sauce, it's fabulous on it's own. Once it's simmering, make yourself a slurry (2 tsp. of cornstarch and 2 tsp. of water in a small bowl). Add the slurry to the liquid-y sauce and bring it to a boil. It will thicken a bit and THEN, ONLY THEN, should it be put on the chicken. Don't waste your time basting it, for this recipe it does no good.
By all means, I'm not saying this isn't tasty, but I don't think I did it justice by trying to cook the chicken in the sauce. But, hey, that's one of the reasons I have a passion for cooking- experimentation and creativity. (Not to mention, you and everyone else gets to enjoy the food!)
Honey Glazed Chicken Breast
Yields: 2 servings
1 lb. boneless skinless chicken breast
¼ c. honey
3 tbsp. dark brown sugar, packed
3 tbsp. vinegar
2 tsp. low sodium soy sauce
½ c. flour
1 tsp. ground thyme
1 tsp. black pepper
½ tsp. ground clove
½ tsp. allspice
1 tbsp. unsalted butter, melted
1 tbsp. extra virgin olive oil
Preheat oven to 400F. In a small saucepan, combine honey, brown sugar, vinegar, and soy sauce. Bring to a simmer over medium heat (small bubbles form at the outer edge of the pan).
Once simmering, remove from heat and set aside. In a plastic bag, combine the flour, thyme, pepper, clove, and allspice.
Coat the chicken in the mixture.
In a small baking dish, combine the butter and oil.
Add the chicken pieces; be sure to coat the floured chicken well with the butter and oil.
Bake for approximately 10 minutes. Remove from oven and pour the honey mixture over the chicken.
Put the chicken back in the oven for 10-15 additional minutes, basting occasionally.