Recipe: Yahara Bay® Rum Pepper
Glazed Chicken
1/2 Cup Yahara Bay® Rum + 1/4 Cup for pre-marinating
chicken breasts
1/3 Cup Hawkwind® Pepper Relish
1/4 Cup Brown Sugar
1/4 Cup Honey Acres® Honey
1/4 Cup Mustard Girl® Dijon Mustard
2 tablespoons Butter
1/2 teaspoons White Jasmine® Garam Masala Spice Mix
4 Large Chicken Breasts (marinated for 3 hours in ¼ cup
Yahara Bay® Rum)
Salt & Pepper
Preparation:
Preheat oven to 350°
In medium sauce pan, melt butter and combine brown sugar,
rum, honey, Dijon mustard, relish and a dash of salt and pepper
and whisk ingredients until blended. Heat at medium and stir
until mixture thickens (about 7 minutes)
Sprinkle Garam Masala sparingly on both sides of marinated
chicken breasts and rub in thoroughly. Place chicken breasts
in baking pan that has been sprayed with cooking spray. Pour
3/4 of glaze mixture over chicken breasts, keeping 1/4 of mixture
for finishing sauce. Return remaining mixture to stove top
and turn to low. Sauce will thicken over the next hour. Bake
chicken uncovered for 1 hour occasionally ladling liquid from
bottom of pan over the chicken.
Plating: Over a bed of wild rice sprinkled with a pinch or
two of Garam Masala , place cooked chicken breast and ladle
remaining glaze mixture over chicken and rice. |
