1 piece skinless, boneless chicken breast halves
2 cloves garlic, minced
3 tablespoons vegetable oil
1 cup water
1 cup spaghetti sauce
1/8 cup chicken bouillon granules
15 ounces baby carrots
1/4 cup fresh sage
2 tablespoons white sugar
1 1/2 tablespoons white sugar for topping
2 tablespoons white vinegar
2 tablespoons all-purpose flour
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a large baking sheet.
Place chicken on baking sheet. Pour oil over chicken and sprinkle with garlic and olive oil. Sprinkle with water and spaghetti sauce and bouillon.
Spread chicken on top of sauce layer.
Bake uncovered 10 minutes in the preheated oven, turning occasionally. Place chicken on baking sheet and brush with 2 tablespoons grate of chicken bouillon onto the bottom of the chicken.
Bake uncovered 10 minutes in the preheated oven, turning occasionally. Place chicken on baking sheet and brush with 2 tablespoons of sugar, sprinkle with 1 1/2 tablespoons white sugar, remaining with bouillon granules.
Bake uncovered 10 minutes in the preheated oven, turning occasionally. Brush with vinegar and sprinkle with remaining 1/4 cup poultry bouillon. Bake uncovered 10 minutes in the preheated oven, turning occasionally. Remove chicken from oven and brush with remaining 2 tablespoons sugar, drizzle with remaining bouillon granules and season with remaining 1/2 teaspoon white sugar and vinegar. Mix together and serve with carrots, spice and white sugar topping.
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