2 teaspoons vegetable oil
1/4 pound skinless, boneless chicken breast halves
3 tablespoons brown sugar
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried oregano flakes
1/2 teaspoon dried thyme
1/4 teaspoon paprika
2 green onions, chopped
2 cloves garlic, minced
Heat oil in a large skillet or frying pan over medium-high heat. Fry chicken breasts until golden brown, 10-12 minutes. Remove from heat; drain on paper towels.
Place chicken in a shallow dish or dish large enough to cover bottom. Heat remaining oil in skillet or frying pan over medium heat. Saute chicken breasts, turning once, until golden brown, about 5 minutes. Add brown sugar, garlic powder and basil; cook 15 minutes longer. Remove chicken from pan. Drizzle brown sugar mixture on bottom of stuffed chicken and stir in garlic powder, thyme and paprika. Return chicken to heat; remove from skillet.
Transfer chicken to a 13 x 9-inch baking dish. Cover loosely with foil. Sprinkle with chicken fat. Freeze until firm, about 2 hours.
Return chicken to pan in same pan with brown sugar sauce and brown sugar mixture. Heat 3-5 tablespoons of the sauce to the boiling. Reduce heat to medium; simmer quietly, stirring occasionally, until chicken is cooked through, about 10 minutes.
This is wonderful. My eggs are scrambled over top of the toffee bits. A quick and easy way to get me started. When I double the sugar, there is no danger of it not weighing right. It's fantastic!
This failed to meet my expectations. It was very dry and bland. I had to add quite a bit of olive oil to keep the flavors and color I thoughtfully applied. (I didnt have an olive oil and I am giving 2 stars based on how lavender and basil taste together.) I also applied basilieto generously on both chicken and my potatoes. Finally, I applied salt and pepper on both chicken and my potatoes. My major setback was the fact that there was no garlic, onion or string beans in the recipe. I substituted one big bag of mixed chicken and 3/4 cups chicken broth instead. (I also used about 1 cups of whole milk in place of the 3/4 cup of lemon juice.) My major upside, however, was my sense of pan-seared chicken thigh. This is such a versatile dish; only slightly less spicy than my FAVORITE chicken chili dish, PAN
Loved it! Quick and easy on the greens. Also, about half the olive oil (more or less) worked better than I left out due to the chicken flavor I left out. Added a little garlic to it so it was smelling a little bit more like Christmas dinner. Made a big difference! Hope it helps some of you.
I think the packaging is great, but my kids don't seem to like it. They seized up the first few minutes and left it wanting. I cooked it longer and it was still not great. :(