Honey Glazed Chicken!

     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. 

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 547.7

• Total Fat: 15.0 g
• Cholesterol: 145.5 mg
• Sodium: 801.9 mg
• Total Carbs: 59.4 g
• Dietary Fiber: 0.8 g
• Protein: 48.5 g

Oh, honey! It's chicken!

     This recipe is so simple and so tasty, you'd be insane not to try it! The sauce that is poured over the chicken is so yummy. It's the perfect balance between sweet and salty and I can't believe I hadn't thought of it sooner. The next time I make this recipe, I'll definitely be bumping up the flavor of the ginger! Sometimes, ginger can be too pungent in dishes, especially when it's grated in something. I walked on the safer side of the road this time, but I suggest adding ½ tsp. of ginger. 

     A little about our lives now! We had a few issues with the current house we are under contract with and weren't quite sure we were going to be able to follow through with the purchase. Well, the kinks worked themselves out and we don't have an exact closing date, but we are "full steam ahead" and have put it our 30-day notice to vacate our apartment and have begun shopping for furniture for our new home. I'm so excited! 

Honey Soy Chicken

Yields: 2 servings

2 boneless skinless chicken breasts, sliced into strips

6 tbsp. soy sauce

6 tbsp. honey

¼ tsp ginger, grated

2 garlic cloves, minced

salt and pepper, to taste

Combine soy sauce, honey, ginger, and garlic until well mixed and the honey is no longer thick and set aside. Make chicken breast about ½" thick. Spray a large non-stick skillet with cooking spray. Over medium-high heat, cook chicken for approximately 3-4 minutes per side, or until done. Place chicken strips in a baking dish that has been sprayed with cooking spray. Pour the soy sauce mixture over the chicken breasts. Bake uncovered in the oven for 30 minutes.

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 346.6

• Total Fat: 1.3 g
• Cholesterol: 81.3 mg
• Sodium: 3,021.3 mg
• Total Carbs: 56.6 g
• Dietary Fiber: 0.6 g
• Protein: 32.1 g