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 M

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


  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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