Saturday, January 28, 2012
Bourbon Chicken with Rice
This is not the best of picture in a pink bowl, however it's all I could do. I had to take a pic quick before it was gone! Y'all, this easy dish is SO good, you'll think it's Take-Out :0
It does take a little more time, than some of my recipes, because you need to cut the chicken breasts into pieces. I believe that this calls for actual raw chicken breasts-- not canned chicken or leftover chicken from another dish. It needs the juice from the raw chicken to help flavor the sauce.
4-5 raw chicken breast, boneless (if frozen, then thaw)
3/4 cup Bayou Bourbon Glaze, divided
1/2 tsp Seasoned Salt
Preheat Oven to 350 degrees. Cut raw chicken into bite-size pieces. Spray a small round corning-ware dish with non-stick spray and then put the chicken pieces in it. Sprinkle the Seasoned Salt over the chicken , while stirring to distribute well. Measure 1/2 cup of Bayou Bourbon Glaze and pour over chicken. Stir to coat each piece. Bake, uncovered, for 45 minutes. Remove from oven and measure 1/4 Bayou Bourbon Glaze then stir into the chicken. Let stand for a few minutes. During this time, make the Minute Rice. Serve chicken pieces over Minute Rice.
***You could also prepare fried rice for this dish. It would be great with the addition of the peas, carrots, onion etc from the fried rice. Thanks to Pinterest, I now know how to make it :)