Solo Chicken Breast With Honey Rum Sauce

READY IN: 15mins
Recipe by Bill Hilbrich

The Chicken Breast is seared whole to preserve the moisture in the meat, but sliced before presentation to take full advantage of the sauce. I would match this dish with a fresh vegetable and pasta or rice.

Top Review by SweetToothGirl in Madison, Wisconsin

I made the exact recipie, but added a few things. I cooked brown rice, steemed some spinach and layed that over the rice, I put the chicken on top, then the Honey Rum Sauce, and sprinkled Walnuts on top. It was divine! Next time I make it, I will have to post a picture.

Ingredients Nutrition

Directions

  1. Combine the Mayonnaise, Honey and Rum and set aside.
  2. Pat the Chicken Breast dry, apply the Pepper and Olive Oil to both sides.
  3. Sear in a very hot frying pan (cast Iron works great) 4 minutes on each side.
  4. Let the chicken rest for a couple minutes, and then slice.
  5. Serve over cooked rice or pasta, and drizzle the sauce over the meat.

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