Oven-Barbecued Chicken Breasts

This recipe’s adapted from a book of healthy chicken recipes, so for once I am reasonably sure something I’m posting isn’t awful for you. Exciting? It’s a somewhat sweet barbecue sauce, and I liked it a bunch. It’s great with some corn and maybe a chunk of bread.

Ingredients:

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 14.5 ounce can of canned tomatoes, liquid included
  • 1/2 cup pineapple juice
  • 3 tablespoons honey
  • 1 tablespoon cider vinegar
  • 1 tablespoon molasses
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts, about 1 1/2 pounds total

Preheat the oven to 425 degrees and line a baking sheet with foil and spray with cooking spray. In a medium saucepan, heat the oil until hot but not smoking. Add the garlic and cook until softened, stirring frequently, about 30 seconds. Stir in the can of tomatoes and crush them with the back of a wooden spoon.

Add the pineapple juice, honey, vinegar, molasses, ginger, and salt, stir together, and bring to a boil. Stir occasionally, continuing to break up the tomatoes, until the sauce has thickened a bit, about 20 minutes.

Put the chicken in the lined pan and pour the sauce on top.

Bake until cooked through, about 20 minutes. Turn on the broil and cook another two minutes. I cooked this in the toaster oven, so it was already close to the top burners and didn’t really need extra broiling.

Plate the chicken and spoon the extra sauce over it. Enjoy!

Oven-Barbecued Chicken Breasts

Adapted from Great Taste ~ Low Fat Chicken.

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 14.5 ounce can of canned tomatoes, liquid included
  • 1/2 cup pineapple juice
  • 3 tablespoons honey
  • 1 tablespoon cider vinegar
  • 1 tablespoon molasses
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts, about 1 1/2 pounds total

Preheat the oven to 425 degrees and line a baking sheet with foil and spray with cooking spray.

In a medium saucepan, heat the oil until hot but not smoking. Add the garlic and cook until softened, stirring frequently, about 30 seconds. Stir in the can of tomatoes and crush them with the back of a wooden spoon. Add the pineapple juice, honey, vinegar, molasses, ginger, and salt, stir together, and bring to a boil. Stir occasionally, continuing to break up the tomatoes, until the sauce has thickened a bit, about 20 minutes.

Put the chicken in the lined pan and pour the sauce on top. Bake until cooked through, about 20 minutes. Turn on the broil and cook another two minutes.

Plate the chicken and spoon the extra sauce over it.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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