Chilean chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Skinless boneless chicken breasts | |
| 1 | medium | Onion, chopped |
| 1 | Clove garlic, minced | |
| ½ | Green pepper, finely chopped | |
| 2 | tablespoons | Olive oil |
| ½ | cup | Honey |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Rosemary |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Tabasco |
| 2 | tablespoons | Dry mustard |
| ¼ | cup | Worcestershire |
| ½ | cup | Tomato paste |
| ½ | cup | Chicken broth |
Directions
Bake chicken in 350 degree oven for a half-hour or until done - cool. Cut into bite size pieces and place in baking dish. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally. Add broth and simmer another 15 minutes. Pour over chicken, cover and bake in 350 degree oven for 30 minutes. Remove lid, bake for 15 minutes. Serve over rice. Serves 4.
Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 13:47:35 +-1200 From: Peggy Crough <foresite@...>