This has got to be one of the most simplest yet most tender chicken recipe I have made in a long time. I have had this one saved to make for a while now and I just round to it last night it was so good. The flavour from the sauce was wonderful and the chicken was just so moist and tender, I really enjoyed it, my hubby didn’t stop raving as well. If you would like to see other photos or more reviews of this recipe please click here. I served mine over some leftover celeriac mash I had and steamed Asian greens and it was perfect.

Ingredients

4 Skinless chicken breasts, fillets

Sauce

1 Tablespoon olive oil
1 Small onion, finely chopped
2 Garlic cloves, crushed
1/2 Teaspoon red chili pepper flakes (I added more)
2/3 Cup chopped canned tomato
2 Tablespoons brown sugar
2 Tablespoons Dijon mustard
1 Tablespoon soy sauce
1 Teaspoon Worcestershire sauce (My Addition)

Method

Sauce

1. Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.

2. Add the remaining sauce ingredients and bring to the boil.

3. Reduce the heat to low and simmer, stirring occasionally for 8 minutes.

Chicken
1. Preheat oven to 220c.

2. Line a baking tray with foil and spray it with cooking spray.

3.Place the chicken on prepared baking tray. Brush with half the sauce.

4. Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.

I made the same sauce amounts for 2 breasts and served the rest on the side to pore over, if your a sauce lover like my family you will love this.

All photos taken by me unless otherwise stated.