4 chicken breasts
2 cups brown sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/3 cup vegetable oil
1 onion, sliced into 1 1 inch rings
2 carrots, peeled and thinly sliced
1 white onion, sliced into 1 inch cubes
2 cups scrambled eggs
1 cup chicken broth
1 cup vegetable oil
1 (16 ounce) can baked beans
1 cup shredded Cheddar cheese or shredded Monterey Jack cheese
Place chicken breasts in a resealable plastic bag; seal bag and shake to coat. Place chicken in plastic bag and shake to coat. Fill plastic bag with brown sugar, salt, pepper and oil. Bring to a boil and boil for 5 minutes. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Stir into broth; boil for 2 more minutes.
Remove chicken from plastic bag and turn chicken pieces over. Place chicken on plate; cool completely. Cover plastic bag with aluminum foil and seal tightly. Melt brown sugar, salt and pepper in microwave on high power in 30 second increments. Heat oil in large skillet over medium heat.
Stir chicken into brown sugar mixture while stirring well. Reduce heat to low and continue stirring 15 minutes, until chicken is cooked through but not brown. Reduce heat to medium and gradually turn to water, gradually stirring, until chicken is cooked through. Remove plastic wrap to reveal foil. Cover foil and microwave the chicken for 10 minutes.
Stir cooked chicken into brown sugar mixture and cook another 5 minutes. Remove plastic wrap and microwave chicken for 10 minutes, or until cooked through, and juices of bird are drained. Serve chicken with sauce.
excellent- especially if you are not looking for sugar
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