Honey Glazed Chicken
I miss cookies. I don’t know about you, but over the holidays, I got pretty used to there being a cookie around whenever I wanted a little bit of a sweet treat. I realize I can’t continue to eat them every day if I want to be healthy, but boy is it hard to go back to a kitchen with no cookies lurking in the back of the refrigerator. Of course they are in the back of the refrigerator so I’m not tempted by them all day long. However, if I really, really want a little something sweet, I tend to remember there are cookies back there somewhere. Do you play these kinds of games with yourself or am I the only one? I’m not sure I want to know the answer to that! 🙂 Once New Year’s was over, however, I made sure to give away all of the rest of the sweets, even the ones hiding in the back. 🙁 Now I am going into cookie withdrawal. In addition to not eating cookies, I am also trying to cook more healthy dinners than we have been eating the last month. Whenever I think healthy, I tend to think chicken. And since I am in cookie withdrawal, I decided to comfort myself with one of my very favorite kinds of chicken. It has a little bit of sweetness, a little bit of tartness, and a ton of flavor.
I bet I have made this chicken hundreds of times. I’m so thankful to my sister for giving me this recipe years ago. It is so easy to make. It is one of my go to recipes when I don’t have very much time. It has a light breading, but instead of having to dredge the chicken in eggs and flour, all you have to do is place the breading ingredients in a baggy, put in your chicken, and shake to completely coat the pieces. No mess, and no grease to mess up your stove because the chicken is baked. The breading just gives the chicken some nooks and crannies for the yummy sauce to settle in. The taste of the sauce reminds me of a type of sweet and sour sauce you might find in a Chinese restaurant.
The sauce is really easy to put together, too, and is only made up of 5 ingredients. It is so delicious! My husband and I like to cut up the chicken in pieces, and then pour the sauce over it so the chicken soaks up as much sauce as possible.
Then one of us, who shall not be named, likes to eat their chicken with a spoon so not one drop of the sauce is lost! Cookie withdrawal can cause you to do some strange things! 🙂
If you are like me and are always on the lookout for a new way to cook chicken, I highly recommend giving this one a try. It doesn’t take the place of cookies, but it sure makes eating healthier a lot easier to handle! 🙂
Honey Glazed Chicken
- 3-4 boneless, skinless chicken breasts
- 1/3 c all-purpose flour
- 1 tsp. garlic salt (not garlic powder)
- 1/4 tsp. pepper
- 1 stick butter (1/2 cup), melted
- 1/2 c honey
- 6 Tbsp. fresh lemon juice
- 4 Tbsp. soy sauce
- 2 tsp. powdered ginger
- 3 green onions, sliced (optional for garnish)
- Preheat oven to 350 degrees.
- Grease a deep baking dish that will fit the chicken in a single layer. (If you use a shallow baking dish, the sauce is not as deep and tends to burn due to the honey.)
- Place flour, garlic salt, and pepper in a baggy. Seal and shake baggy to mix ingredients together.
- Add in the pieces of chicken to the flour mixture, seal, and shake to coat chicken.
- Take pieces of chicken out and place in the baking dish, shaking off excess flour.
- Bake for 20 minutes without sauce, uncovered.
- While the chicken is cooking combine melted butter, honey, lemon juice, soy sauce, and powdered ginger. Stir until thoroughly mixed.
- After 20 minutes, spoon 1/2 of the sauce over each piece of chicken. Place in oven for 20 more minutes.
- Spoon the rest of the sauce over pieces of chicken, and return chicken to oven for 20 more minutes for a total of 60 minutes, or until chicken is done.
- When chicken is done, place chicken in a serving dish, and spoon the sauce over the chicken. Sprinkle with green onions, if desired.
- Refrigerate any leftovers.
Recipe by Cookazido, originally given to me by my sister, Lori Ridenour.