I think I've mentioned how much I love to cook with Bourbon in a previous post. It lifts the dish to a whole new level. It brings with it a sweet bite, that leaves your taste buds wanting more. This meal is one that I've made many times, or at least the base of this meal is. Usually it is made with a Balsamic Sauce; a recipe given to me by my best friends mom. I do love the original recipe, but this night I wanted to try something new. I came up with this sauce by mixing together a few staple ingredients I had in the cupboard along with my new best friend, Bourbon (only for cooking, not for drinking...yuck).
Scroll down to the bottom of the post for this week's "Outta the Box" linky party to share your dinner recipes.
Chicken & Roasted Red Pepper Bake with Bourbon Sauce
Begin by slicing your boneless breast chicken in half lengthwise, giving you a piece of chicken half as thick. I like to cut it myself rather then by the boneless thin slices, because the thin slices are always too paper thin for my liking. Then cut the chicken into 1" cubes.
Next, put your bread crumbs in a bowl and throw in your chicken pieces. Mix chicken and breadcrumbs, making sure the chicken is well coated.
Then pour your olive oil onto the bottom of your oven safe dish so that the chicken does not stick to it. Pour your chicken into the dish and drizzle with more olive oil. Place in preheated oven, uncovered, for 20 minutes. Chicken will cook and the breadcrumbs will crisp.
Slice your roasted red peppers into 1" pieces. Once the 20 minutes is up, mix the roasted red peppers in with your chicken.
While the chicken is baking you can make your sauce. Combine, Bourbon, soy sauce, ketchup, brown sugar, garlic powder, and balsamic in a saucepan over medium heat. Cook for 10 minutes, whisking to combine. Sauce will thicken. Pour over chicken and roasted red pepper mixture. Return to oven, uncovered, for 20 minutes.
The sauce will thicken and caramelize over the chicken and peppers. You can serve this chicken over rice or asian noodles. Sprinkle with sesame seeds.
Chicken & Roasted Red Pepper Bake with Bourbon Sauce
Makes: 4 Servings | Prep Time: 15 minutes | Cook Time: 40 minutes
Ingredients
1.4 lbs. boneless chicken breasts
2 cups bread crumbs (plain or italian)
2 tbs olive oil
1/4 cup Bourbon
1/4 cup soy sauce
1/4 balsamic vinegar
1/4 cup ketchup
1/2 cup brown sugar
1/2 tsp garlic powder
6 oz jar of roasted red peppers
2 cups cooked white rice
sesame seeds for sprinkling
1. Preheat oven to 350 degrees. Slice your boneless breast chicken in half lengthwise, giving you a piece of chicken half as thick. Then cut the chicken into 1" cubes.
2. Next, put the bread crumbs in a bowl and add chicken pieces. Mix chicken and breadcrumbs, making sure the chicken is well coated.
3. Pour olive oil onto the bottom of your oven safe dish so that the chicken does not stick to it. Pour chicken into the dish and drizzle with more olive oil. Place in preheated oven, uncovered, for 20 minutes.
4. While the chicken is baking make your sauce. Combine, Bourbon, soy sauce, ketchup, brown sugar, garlic powder, and balsamic in a saucepan over medium heat. Cook for 10 minutes, whisking to combine. Sauce will thicken.
5. Slice your roasted red peppers into 1" pieces. Once the 20 minutes is up, mix the roasted red peppers in with your chicken. Pour bourbon sauce over chicken and roasted red pepper mixture. Return to oven, uncovered, for 20 minutes.
4. Sprinkle with sesame seeds. Serve warm over rice.
Now it's your turn to Share your "Outta the Box" Dinner Recipes.
