Honey Sauced Chicken Breasts

 I would have said that I don’t fix chicken often until I look back on the blog posts and see that I do. However I don’t do skinless boneless chicken breasts often. I find they can be dry and tasteless. 

 This is an adaptation of a recipe that we like quite well and the breasts stayed nice and moist and were still done. There was more sauce than I needed so will cut that down next time I make them, but the sauce that is left in the pan can be brought to a boil, then boiled 3 minutes in a small sauce pan and served with the chicken. 

Honey Sauced Chicken Breasts

Ingredients

3 chicken breast pieces 6 ounce each

½ cup honey

¼ cup soy sauce (I use Kikkoman Brand Gluten Free)

1 tablespoon ketchup

1 tablespoon olive or salad oil

1 clove of garlic minced

⅛ teaspoon salt ⅛ teaspoon pepper

 Preheat oven to 375°F. Flatten chicken pieces with a mallet or plate between sheets of plastic wrap just until even in thickness or tuck the thin end under to even up the thickness. Place the pieces into a greased baking pan, 8 to 9 inches works well or a size that will hold chicken easily.

 In a bowl mix rest of ingredients and pour over chicken. Bake in 375° oven uncovered for 30 to 35 minutes or until meat thermometer reads 165° basting with the sauce a few times. Remove from pan and keep warm. If desired, pour rest of sauce into a small sauce pan and heat to boiling; (three minutes) cook stirring until sauce is reduced. Serve with the chicken.

Be sure to bring any extra sauce to a boil and cook before serving with chicken.