1/4 cup honey
3 tablespoons all-purpose flour
1 tablespoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon distilled white vinegar
1/2 cup milk
2 tablespoons distilled white vinegar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 cup peaches
1 cup orange juice
1 cup honey
1 teaspoon lemon zest
1/2 teaspoon salt
4 skinless, boneless chicken breast halves
Place honey and flour in a large saucepan. Stir until sugar is dissolved. Remove from heat and let cool to room temperature. Dissolve thyme and salt in a small saucepan. Use the same method to dissolve pepper and vinegar.
In a medium glass bowl, combine milk, vinegar, cornstarch, honey, lemon juice and lemon zest. Mix well, then pour mixture over chicken. Cover chicken with plastic wrap and refrigerate overnight.
When chicken is cool enough to handle, peel round pieces and invert on to a serving platter. Grate grapes and serve with honey glazed chicken wings.
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