Cooking with Honey...Honey Sauced Chicken Breast

I would have said that I don’t fix chicken often until I look back on the blog posts and see that I do. 

 This is an adaptation of a recipe that I like quite well and the breasts stay nice and moist. 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, boil 3 minutes in a small sauce pan and served with the chicken.  Chicken works well in cooking for one as there is always something you can do with leftover chicken.

Honey Sauced Chicken Breasts

Ingredients

3 chicken breast pieces 6 ounce each

½ cup honey

¼ cup soy sauce (I use 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 reds 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 chicken