Solo Chicken Breast With Honey Rum Sauce Food

RUM CHICKEN MARINADE

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

HONEY & SPICE BAKED CHICKEN

Steps:

• Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

SOLO CHICKEN BREAST POACHED IN BEER

Steps:

• Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes.
• Add warm beer and poach the chicken uncovered for 15 minutes.
• Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water.
• After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid.
• Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives.
• Cook mixture for another 2 minutes, and serve.
• Salt and pepper to taste.

SOLO BAKED CHICKEN BREAST

Steps:

• Place a Cast Iron Frying Pan into an oven and preheat at 350 degrees for 10 minutes.
• During this time, IF the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes.
• Place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides.
• Let sit for at least 5 minutes.
• Cover both sides with pepper, and then coat the chicken breast with the butter, using a brush.
• Place the chicken into the Cast Iron Pan and bake for 35 minutes.
• To get an even browning, turn the chicken over half way through the baking time.
• Note:If a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.

SOLO SMOTHERED CHICKEN BREAST

Steps:

• In a medium size cast iron frying pan, heat the oil and butter and stir until the butter nolonger foams.
• Add the thawed chicken breast and fry on one side for 4 minutes.
• Turn the breast over and add the onions, continue to fry for 2 minutes add the mushrooms, and continue to cook for two more minutes.
• Add salt and pepper.
• Reduce heat and check for an internal temperature of 160 degrees (F).
• If more time is required, scoop the onion/mushroom mixture on top of the chicken and cook until the meat is completely done.
• Serve with cold potato salad or rice.
• OPTIONAL: After removing the chicken, add one tablespoon of flour to the hot pan, stir and then add the saved liquid from the mushrooms to make a gravy.

SOLO CHICKEN BREAST AND WILD RICE

Steps:

• Combine the wild rice and the chicken broth in a covered sauce pan.
• Bring to a boil, then reduce the heat and simmer for 40 minutes.
• Cover the chicken breast with the olive oil and then the salt and pepper.
• When the wild rice is cooked, place into a baking dish, place on top the chicken breast, next the onion, and finally, pour the mushrooms and the liquid from the can.
• Cover, and bake in a 350 degree (f) oven for 45 minutes.