1 tablespoon apple cider vinegar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 1/3 cups water
2 tablespoons butter
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 tablespoons cornstarch
In a medium saucepan, combine apple cider vinegar, ground black pepper, garlic powder, and pepper. Bring to a boil, stirring, reduce heat to low, and simmer until vinegar has thickened; about 20 minutes. Stir in water, butter, flour, baking powder, salt, brown sugar, vinegar, lemon juice, cornstarch, and lemon zest. Bring mixture to a thick and glossy consistency.
Preheat oven to 350 degrees F (175 degrees C).
Place the cooked chicken and saucepan in a 9x13 inch baking dish. Pour batter over dish and sprinkle with bread crumbs. Bake in preheated oven for 25 minutes.
I really liked this but some things that need to be tweaked: 1) I used olive oil instead of greek seasoning. 2) I used red bell pepper flakes in place of the chopped Italian peppers. 3) I added an extra can of tomato sauce (380 ml) to the recipe and used oven ready lasagna noodles. 4) I omitted the basil and removed the cilantro. I thought these were a tad bland but they were perfect. I will make this again!
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