I cannot recall where I found this recipe, but it sounded unusual and different, so I figured I’d give it a shot. Since it’s not a vegetarian-friendly recipe, I wasn’t going to be the one suffering if it was bad, ha! Turns out, it was pretty good according to my husband, but needed some tweaks, which are noted below.
- 4 chicken breasts (boneless & skinless)
- 4 garlic cloves, minced (I’d make this 6-8 and will explain why below)
- 4 TBSP brown sugar (I’d make this 5-6 – ditto from above)
- 3 tsp olive oil (Double it – ditto from above)
- salt and pepper, to taste
- The original directions did not call for any marinating prior to prep and baking. My husband recommended this be included moving forward as the flavor was limited to just the pieces the mixture covered. You may want to play around with the marinade to your liking, but I plan to do the following the next time I make this: mix 3 tsp olive oil, 3-4 garlic cloves, and 1-2 TBSP brown sugar. Cover the chicken with the mixture and allow to sit for a few hours.
- Grease a casserole dish and preheat the oven to 450 degrees.
- Saute another 3-4 cloves garlic with 3 tsp of olive oil until the garlic is tender. Remove from the heat and then stir in 4 TBSP brown sugar.
- Place the chicken into the greased dish and cover with the garlic/brown sugar mixture.
- Add a dash of salt and pepper (optional).
- Bake uncovered for 25-30 minutes.
If you give this one a try, I’d appreciate you sharing what you did for the marinade, or if you skipped that part altogether like the original recipe. (Sorry this didn’t result in a very pretty photo, but I promised to share them all, regardless of success or beauty, ha! Maybe next time…)