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Peppery Chicken Breasts

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Ingredients

Adjust Servings:
4 split bone-in skinless chicken breasts
1 cup water
1 cup ketchup
1 teaspoon apple cider vinegar
1 tablespoon brown sugar
1 teaspoon ground pepper (measured)
1/4 teaspoon celery seed
1 bay leaf
nonstick cooking spray, as needed

Nutritional information

332.9
Calories
28 g
Calories From Fat
3.2 g
Total Fat
0.8 g
Saturated Fat
136.9 mg
Cholesterol
824.8 mg
Sodium
18.8 g
Carbs
0.3 g
Dietary Fiber
17 g
Sugars
55.6 g
Protein
360g
Serving Size

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Peppery Chicken Breasts

Features:
    Cuisine:

    Easy to throw together, yet full of flavor. Please note that this recipe calls for chicken with bones - if you really prefer to use boneless, then I would assume that all of the cooking times would be halved. I have always used bone-in chicken for this recipe. If you like it less spicy, go ahead and reduce the amount of black pepper.

    • 105 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Peppery Chicken Breasts, Easy to throw together, yet full of flavor Please note that this recipe calls for chicken with bones – if you really prefer to use boneless, then I would assume that all of the cooking times would be halved I have always used bone-in chicken for this recipe If you like it less spicy, go ahead and reduce the amount of black pepper , This is the best recipe!! The chicken is so moist and the sauce was kinda sweet and peppery It is very easy to prepare I served it with Baked potato and spinach salad I will keep this on the top of recipe list


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Use Poultry Shears to Cut Each Breast in Half (poultry Shears Will Easily Cut Through the Bones).

    3
    Done

    Heat a Large Nonstick Skillet Over Medium High Heat, Spray With Nonstick Cooking Spray, and Brown Chicken Pieces Briefly (not to Cook All the Way Through).

    4
    Done

    Place Browned Chicken Pieces Into a 9x13" Casserole Sprayed With Nonstick Spray.

    5
    Done

    Combine Water, Ketchup, Vinegar, Brown Sugar, Pepper, and Celery Seed With a Whisk Until Blended.

    6
    Done

    Pour Sauce Over Chicken, Add Bay Leaf to the Pan, and Bake Uncovered at 350 F For 30 Minutes.

    7
    Done

    Baste Chicken With Some of the Pan Drippings and Continue Cooking Until the Chicken Is Fully Cooked, Approximately Another 30 Minutes (time Will Vary Based on the Weight of Your Chicken Pieces) Once Chicken Is Fully Cooked, Remove to a Platter and If Desired, Pour Any Remaining Pan Drippings/Liquid Into a Gravy Dish to Use as a Dipping Sauce.

    8
    Done

    or Pour Any Remaining Sauce Into a Saucepan and Heat Until Reduced (you Can Thicken This by Adding a Little Flour That Has Been Whisked With a Small Amount of Water First and Whisking This Mixture Into the Heateed Drippings and Cooking Until Thickened).

    9
    Done

    *if You Prefer, You May Substitute Bone-in Chicken Thighs or Drumsticks in Place of the Breasts. Just Be Sure to End Up With 8 Small Pieces of Chicken With Bones.

    Avatar Of William Garcia

    William Garcia

    Ramen master creating soul-warming bowls of noodle soup with complex flavors.

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