Spicy Baked Chicken Breasts

"I haven't made this yet, but it looks good (and easy)"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by I'mPat photo by I'mPat
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
40mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Sauce:

  • Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
  • Add the remaining sauce ingredients and bring to the boil.
  • Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
  • Preheat oven to 220c.
  • Line a baking tray with foil and spray it with cooking spray.
  • Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
  • Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
  • Serve at once.

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Reviews

  1. This was absolutely gorgeous!! Loved, loved and loved. This has got to be the most simple recipe to make and the end results are wonderful. I made as is except for adding more chili pepper flakes, just personal preference. I also added a teaspoon of Worcestershire sauce. This has to be one of the most tender, moist chicken breast recipes I have made in a long time. I really do mean wow! it was like I expect a steak fillet or lamb shank recipe to be, just melts in your mouth. Have never had chicken like this. Yummo and a great post Jan everyone has to try this one.
     
  2. Easy, quick and full of flavour!! I subbed chopped chili in a jar for the chili flakes and discovered, in the middle of the recipe, that I had a scant tablespoon of dijon left so made up the rest with wholegrain mustard. I spooned the sauce over the breasts and cooked as per the recipe. I think I will make up some of the sauce and freeze it for those times when I can't be bothered with cooking! Thanks for a tasty dinner Jan.
     
  3. This is very very good. Thanks.
     
  4. I made this for dinner tonight. It was good but the sauce didn't caramelize on the chicken as it seems in the picture. Besides that, I do plan on making it again because even the chicken hater in the house loved it.
     
  5. This recipe was simple and delicious! I didn't have an onion or garlic cloves so I substituted onion powder and garlic powder in place of the onion and garlic cloves. I also used rotel tomatoes because that's what I had on hand. I also used dark brown sugar. I used the Perdue healthy portions boneless skinless chicken breasts and since they are thin I cooked them at 425 degrees for 4 minutes and then turned them over and cooked them for another 4 minutes and then finished them under the broiler for a couple of minutes. I was very pleased with the end result. The chicken was sweet and spicy and very moist and tender. Yum! This will definitely be added to my rotation. Thank you for a wonderful recipe Jan! :)
     
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Tweaks

  1. I added a teaspoon of worchestershire sauce, doubled the pepper flakes and used spicy brown mustard instead of dijon. Maybe the mustard stopped it from browning, I don't know, but it was GOOD
     
  2. Easy, quick and full of flavour!! I subbed chopped chili in a jar for the chili flakes and discovered, in the middle of the recipe, that I had a scant tablespoon of dijon left so made up the rest with wholegrain mustard. I spooned the sauce over the breasts and cooked as per the recipe. I think I will make up some of the sauce and freeze it for those times when I can't be bothered with cooking! Thanks for a tasty dinner Jan.
     

RECIPE SUBMITTED BY

<p><img src=http://1.bp.blogspot.com/--qzFlPmoBZk/TbKPpmzGD6I/AAAAAAAAByw/w4d1ZAk6Tmc/s400/BILD4983.JPG alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/_uP9r5mIQTLU/TVSdwtrfzeI/AAAAAAAABvc/6wIdCGjwJL8/s400/untitled.jpg alt= width=400 height=300 /><img src=http://4.bp.blogspot.com/-pdWKI9ofcqY/TVSaUgSfLYI/AAAAAAAABvU/vsThm3lL7TE/s400/untitled.jpg alt= width=400 height=300 /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /> <object width=288 height=192 data=http://picasaweb.google.com/s/c/bin/slideshow.swf type=application/x-shockwave-flash> <param name=data value=http://picasaweb.google.com/s/c/bin/slideshow.swf /> <param name=flashvars value=host=picasaweb.google.com&amp;RGB=0x000000&amp;feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fjanandruss%2Falbumid%2F5047998773731621633%3Fkind%3Dphoto%26alt%3Drss%26authkey%3DoiWHiLPpkPQ /> <param name=src value=http://picasaweb.google.com/s/c/bin/slideshow.swf /> </object> <img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&amp;fbid=464057497463&amp;op=1&amp;o=global&amp;view=global alt= /><br />Thanks for visiting my page and thanks too to any of you who take the time to make, review or photograph one of my recipes. <br /><br />I came to Recipezaar&nbsp;9 years ago looking for a duck salad recipe. Bergy answered my request, I took a look around the site and joined that day (January 18th 2002). I can't remember my life without Recipezaar. I've made (and met) many wonderful friends through it.</p> <p>In 2005, I was invited to host the brand new Australian/New Zealand forum, but quit that role recently and am really enjoying just being a Groupie!<br /><br />I am married to Russell. He was a widower with 3 teenage boys and I was a single parent with two little boys when we met in Feb 1992. We now have 5 wonderful grown men (my baby is 26),&nbsp;5 beautiful partners (we finally got the girls) 2 special grandsons, and count ourselves so lucky. The night Russ and I met, we stayed up until 6am talking about food and wine and 18 years later, we are still doing it!&nbsp;</p> <p>This mutal love of food lead to a huge weight gain for both of us (both around 110kgs) so at the end of March 2010, I&nbsp; decided enough is enough and&nbsp; embarked on my own weight loss program. We've reduced fat intake and protein portions, upped fibre (so lots of fresh fish, veg, salads and a bit more fruit), reduced alcohol and stopped snacking (unless it's a piece of fruit or a pickled onion or cucumber). I have lost&nbsp;33 kg (or around&nbsp;72 lbs) to date&nbsp;(August 2011)and &nbsp;I've gone from an Aus size 24 (US 20) to my current 14/16 (US 10/12)&nbsp;I'd like to lose a futher&nbsp;8 kgs, but one step at a time! Russ&nbsp;&nbsp;has lost 38 kg so is the lightest he's been since arriving in Australia 32 years ago! I&nbsp; get a shock these days when I do the laundry cos his clothes are so SMALL!!!</p> <p>People often say they are amazed because losing weight is so hard but I'm amazed at how easy this is. And so much nicer than the alternative I was looking at-lap banding! I can go out and eat and drink as I wish, then come home and be sensible. It's certainly working for us! I can walk, get up and down off the floor or ground, and I now&nbsp;buy clothes&nbsp; because I like them, not just because they fit!). My blood pressure has gone from dangerous to perfect, my cholesterol and blood sugars are perfect and way back into normal now so it's been really good from a health aspect too.</p> <p>For every day this has taken, I feel like I've been given back two-my life has changed so much with the things I now feel I can do. I even managed to walk almost 11ks around the big red rock Uluru in the top picture and I know I couldn't have done it 12 months before. My eventual aim is to ride on the FRONT of the camel-recently, I had to ride on the back as I'm heavier than&nbsp;Russ lol. But twelve months ago I couldn't ride at all as I was out of the weight range to do so!</p> <p>Once upon a time, I used to be a chef, cooking for a living, but now just really enjoy cooking for the two of us, family and friends. I think that my food knowledge has really helped in our weight loss though.</p> <p>The&nbsp;middle photo&nbsp;was at my starting weight of&nbsp;110kg taken in Feb 2010 and the&nbsp;bottom&nbsp;taken January 2011 and 24kg lighter, the TOP taken in April 2011 and 27kgs lighter!&nbsp; I can see the difference even if you can't LOL. I wish I knew how to edit them into order.</p> <p>Russ and I still&nbsp;love our food-we wake up thinking about dinner and go to sleep remembering it. I especially like light, bright Asian food and if it has duck in it, that's an added bonus. We are keen fisher people and keep ourselves well supplied with fresh fish, squid, crabs and fresh yabbies (crawfish). <br /><br />In February 2006 we headed off on what was to be&nbsp; 3 years and two months travelling Australia. It was the most wonderful time of our lives but all things must end and in May 2009, we moved into a brand new villa unit. I&nbsp; realised then how much I had missed my own laundry room, kitchen and sofa (all things I took for granted until we travelled in our caravan).&nbsp; Since coming home, we've spent the winters travelling and fishing in the warm northerly parts of Australia and the summers in our gorgeous little home amongst friends and family. It's a wonderful life and I feel so very privilaged to be able to experience it!</p> <p>When we leave home to travel, we take along all the food in our pantry, carry a domestic freezer, vacuum sealer,&nbsp;all our knives and favourite cookware and eat&nbsp;exactly the same as we would at home (perhaps we eat more fresh seafood)-we aren't on vacation-we're just living somewhere else!<br /><br /><br />Why did I give you the stars that I gave you??? <br />5 stars=awsome, fantastic, amazing, nothing to complain about <br />4 stars=very good, but I added something, felt it needed something, the recipe wasn't particularly well written or it really wasn't awesome, fantastic or amazing, just very good <br />3 stars=it was OK <br />2 stars=it was forgetable <br />1 star=no one could/would eat it tonight, tomorrow or ever again <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=6Vsv878m><br /></a></p>
 
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