Solo Chicken Breast With Honey Rum Sauce

Total Time
Prep 5 mins
Cook 10 mins

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.


  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.
Most Helpful

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.

SweetToothGirl in Madison, Wisconsin July 10, 2007

This was good. I did change the rum to my concoction of a alcohol free substitute for rum because we are alcohal free. I used a bit of fancy molasses, water and a small amount of alcohol free vanilla and maybe it doesn't taste like rum but it was very good. I liked the fact that this didn't have any salt and didn't need any, which I find amazing. I seared a bunch of white mushrooms along with the chicken in my cast iron frying pan. I do recommend this kind of pan too. I served this on top of rice vermicelli. I like the idea of serving this with white Basmati rice, layered with spinach on top and a sprinkle of walnuts. Next time I would add a pinch of salt to the mushrooms and spinach. I will make this again.

UmmBinat September 29, 2009