Prep 5 mins
Cook 1 hr
This is mt DBF's absolute favorite way that I prepare chicken. It has kind of a salty teriyaki taste to it, but it isn't overpowering. It is really easy to throw together but, unfortunately for my BF, it bakes for a long time so it can only be made on days when I am not working. Don't be scared off by the baking time though. As long as the foil is on tightly these won't dry out. But, if you are still skittish, they can probably be removed from the oven as soon as the juices run clear but the flavor from the soy sauce mixture won't be as strong. I like my flavors very strong, so I use more seasoning than was originally called for. You can play around with the measurements to suit your taste. From the eDiets website.
- Preheat oven to 425 degrees.
- Place chicken breasts in a 13x9" baking pan.
- In a small bowl, combine remaining ingredients.
- Pour over chicken, lifting chicken to let liquid run underneath.
- Cover dish tightly with foil.
- Bake one hour.
We didn't like this recipe at all - the flavours didn't seem to meld together at all. And, the appearance was just dark and unappealing.
We really enjoyed this chicken. It was tender and juicy, flavourful, and so quick to put together. I made some changes based on reading other reviews and my own preferences. I reduced the oven temperature to 350. I also used only 1/4 cup of lite soy sauce and 1 tsp of poultry seasoning. With those amounts it was just right - more soy sauce and it would have been too salty. Easy, delicious, and I will make this again often.
Always looking for lower carb and gluten free recipes - so I tried this. I had the oven to 350 and baked 40 min - came out perfect. Very tasty and moist... a definate keeper as a different way to prepare chicken. Thanks!