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Overnight Glazed Chicken Recipe


4 skinless, boneless chicken breast halves

2 tablespoons olive oil

1 1/2 tablespoons chicken bouillon granules

1 teaspoon dry mustard

1 teaspoon cornstarch

1 teaspoon white vinegar

1 teaspoon molasses

1 teaspoon salt

1 packet dry onion soup mix

1 packet dry Italian sauce


Heat olive oil in a large skillet over medium heat.

In a large bowl/ring mold chicken breasts, browning on all sides with olive oil. Mix flour, chicken bouillon, mustard, vinegar, and molasses together and mix and mix. Stir in salt and 1 cup of soup mix. Transfer to greased pan.

Pour chicken into greased pan. Pour cornstarch mixture over chicken, leaving a thin coat. Bake uncovered in preheated oven for 2 to 3 hours.

While chicken is cooking, combine Italian sauce, chicken, onion and soup mix. Cook for 5 to 7 minutes, stirring to break up clumps. Remove chicken and sprinkle with cornstarch mixture.

Return chicken to pan and set aside. While chicken is cooking, fold chicken and bread into tomato and onion mixture. Cover, brown remaining chicken on all sides and pour over chicken mixture and sprinkle with cornstarch mixture. Cover and chill.

While chicken is cooking, cook pasta in food processor or blender. Drain excess water.

While chicken is cooking, place pasta, chicken, olive oil, tomato sauce, Italian sauce and tomato mixture in large serving bowl.


cuts1111 writes:

⭐ ⭐ ⭐ ⭐

This was a great, easy recipe. Some things I might try differently: I used white miso, and I ended up with a sweet cream base. About 45 minutes at 350 then rinsed and dried. Added egg white, and still didn't taste as great.