Savoury Glazed Chicken Food

SAVOURY CHICKEN

Steps:

• Arrange chicken in large shallow baking dish.
• Mix remaining ingredients in large bowl.
• Pour marinade over chicken.
• Cover and refrigerate 2-4 hours.
• Preheat oven to 360F (175C).
• Bake chicken in marinade until just springy to touch, basting 2-3 times with marinade, about 40 minutes.
• Transfer chicken to platter.
• Tent with foil to keep warm.
• Strain marinade into saucepan.
• Boil until reduced to 2 cups, about 20 minutes.
• Serve sauce with chicken.

SAVOURY GLAZED CHICKEN

Steps:

• Arrange chicken in an aluminum foil-lined, greased 3 quart (3L) casserole dish. [Thanks for reminding me Pennynickle ;) ].
• Mix mayonnaise, chili sauce, relish, lemon juice and Worcestershire sauce in a bowl.
• Stir in onion soup mix, jam and brown sugar.
• Spoon sauce over chicken pieces, covering all chicken.
• Bake uncovered for an hour at 350°F (175°C).
• Baste half way through.

SWEET AND SAVORY CHICKEN RICE BOWL

Steps:

• In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
• Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
• Remove from heat and serve over top cooked Jasmine rice in a bowl.
• (optional) Garnish with parsley flakes.
• This dish was created by Walmart Mom, Heather Batts.
• Tips: For quick cooking time, pair with 10-Minute Success Boil-in-Bag Jasmine Rice.

SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
• Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
• Bake in preheated oven for 25 minutes.
• While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
• Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).