Balsamic-honey and Garlic Chichen

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4 Servings
Chicken Chinese
Winter Valentines Day Superbowl Summer Spring Hanukkah Fourth of July Fall Easter Christmas Saute Marinade Grill Fry Sauces Main Dish Chicken Chinese

1 can (5.5 oz) ato paste as required
2 tablespoons samic Vinegar as required
4 tablespoons ey as required
1 teaspoon tard old fashion as required
4 teaspoons lic minced
1 teaspoon ve oil EVOO as required
4 pieces cken breast as required
1 cup Water as required

1. In a high sided fry pan add the EVOO and bring up to mid heat. 2. Now add your chichen breast, as they cook dice up 4 cloves of garlic.fine. 3. Blend all ingredents together in small bowl. to make sauce. 4. Apply half on one side of chichen breast (top) let cook. 5. If using a stainless steel fry pan add a little water at this point to keep your sauce from burning to the bottom of pan. 6. After about 8 - 15 min flip over breast to other side. 7. Apply the rest of the sauce and again maybe a little water. 8. Lower heat to one quarter cover and let slow cook until done. 9. Use a meat temp gauge to see how well your chichen is done. 10. Ginger can be used instead of garlic for a different taste. 11. Goes great with rice or salad.


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