Mahogany Glazed Chicken Breasts
"Originally, a Lynn R. Casper recipe for chicken wings which I transformed a lot for chicken breasts. It's rich, but delicious!"
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1⁄2 cup hoisin sauce
- 1⁄2 cup soy sauce
- 1⁄4 cup honey
- 1⁄4 cup Chinese duck sauce
- 1⁄4 cup sherry wine
- 1⁄4 cup cider vinegar
- 8 -10 garlic cloves
- 1⁄4 cup fresh ginger
- 2 lbs chicken breasts
directions
- In a food processor, puree all ingredients except chicken. Combine puree with chicken,in a ziplock bag, mix well, refrigerate for 1.5-2 hours. Then heat chicken and puree to get warm.
- Then spray a large baking pan,arrange chicken,with extra puree on poured on top.
- Bake 45 minutes at 350°F, test for doneness, and serve on cooked fettuccine.
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RECIPE SUBMITTED BY
<p>I'm a retired child Psychologist,originally from San Francisco, who is now stroke disabled, but loves to eat cook,has a parrot likes animals, collecting ethnic recipes. <br />I cook a lot,with help now from my wife Noreen my parrot! <br />Also Interested in (besides food),politics, meditation,current, looking for everyday cooking ingredients,in a Midwestern town that just likes steak football :-() news,computers,rock roll, Gregorian chants. <br />I live with my wife Noreen,also a Psychologist, our parrot-Mystic, have 1 grown daughter, who lives in Santa Barbara,california<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
