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Sanzoe / All my dishes 1 year, 4 months ago
A love of garlic brought this dish to the dinner table.
Prep:10m Cook:15m Servings:4
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 Sanzoe |
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frankieanne 1 year, 4 months ago said:
Sounds delicious! I am saving this. Thank you.
frankieanne 1 year, 3 months ago said:
I made this last night. I was wondering if the amount of olive oil is a typo. ? I had to add more to make the brown sugar wet enough to spread on the chicken. Maybe it should be 2 Tbs? I also had to cook the breast I had 10 minutes longer than insructed which caused my kitchen to smoke up! Won't be the last time though, I am sure. :) That being said, the result was good. I really liked the flavor.
sanzoe 1 year, 3 months ago said:
Frankie it's supposed to go on like a rub and I have never had a problem but it might have been the size of the chicken breasts you were using. The ones we get here aren't very big. Sorry it didn't work out for you.
pointsevenout 1 year, 3 months ago said:
500*F does seem a little steep. Would this recipe work out at 400*F and still caramelize? I understand frankieanne having to extend the baking time. We have big chicken boobies here too.
sanzoe 1 year, 3 months ago said:
I don't know if it would work or not this is the temp I have always done it at and never have had a problem. Go ahead and try it, it might not caramelize as well but I am sure the taste would be pretty close.
frankieanne 1 year, 3 months ago said:
Hey, sanzoe. I think it worked out just fine. I ate it all. Maybe we just have bigger breasts here in California. :) It tasted very good. Thank you for posting the recipe.
keni 1 year, 2 months ago said:
Okay, sanzoe, this is the one I made, tonight! :) Here's what I did...olive oil and butter(for taste preference, as well as added calories) in the pan with garlic, just as stated. Added brown sugar, just as stated. :) I did salt and pepper my chicken, then, I just dropped it into the pan(removed from heat) of the ooey gooeyness and then turned it over...coated both sides well, that way. Then onto the pan, and cooked at 500, as directed, and mine was done in about 12 minutes(according to my thermometer ;) Then, I just added a squirt of lemon juice just before serving...the garlic chives in the photo were just for contrast, not because it needed the taste! :) Verdict--VERY tasty. I am not a fan of sweet dinners, so this was a risk for me, but it wasn't at all too sweet. The garlic was perfect(and really needed that cook in the oil, first) and it wasn't dry, in the least. Thank you for the recipe. I'm very glad I tried it! :)
sanzoe 1 year, 2 months ago said:
Thanks Keni! Glad you liked it your changes sound great and I will have to give them a try. Your pic is fabulous!!! Thank you!
pointsevenout 1 year, 2 months ago said:
Looking at the picture, the breast seems to be the same thickness all the way across. Did you beat your meat flat before baking? Just looking for a reason you have a short bake time.
My breasts have a thick part and a thin part, and even more pronounced when they are cooked.
mommyluvs2cook 1 year, 1 month ago said:
This was delicious sanzo! I had no problem doing the chicken at 500 degrees. I actually had to cook it a little longer then stated (about 25 minutes) but no big deal. SOOOO GOOD though. Thanks for the recipe!
cutiek8i 1 year, 1 month ago said:
Looks very nice, will bookmark and try this! :)