1/2 cup butter
2 tablespoons balsamic vinegar
1 cup light brown sugar
1 teaspoon almond extract
1 teaspoon lemon extract
1 (14 ounce) can stewed tomatoes
1 cup shredded Cheddar cheese
1 cup cooked chicken breast halves
1/4 cup melted butter
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1/2 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C). Rub chicken with butter and mix well.
Heat butter in small skillet over low heat. Add mustard, brown sugar and almond extract and blend well. Stir in lemon extract and sprinkle cream mixture over chicken.
Place chicken in a 9x13 inch roasting pan. Place tomato mixture in roasting dish. Pour cream mixture over chicken.
Bake in preheated oven for 45 to 50 minutes, until chicken is cooked through and juices run clear.
While chicken and tomato mixture are baking, combine the brown sugar, lemon extract, shredded cheese and chicken breast halves in a roasting dish. Cover roasting dish and place dish on oven rack. Place roasting dish in oven and drizzle with melted butter, sprinkle with cinnamon, and sprinkle with oregano. Bake uncovered for 15 to 20 minutes, basting occasionally with water. Serve warm.
I voted while eating something spicy so I couldn't have expected god forbid salad. But, this is good for serving as a special occasion dinner. Not bomb burritable but tasty yum.
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