Bourbon glazed chicken breast recipe

Learn how to cook great Paula deen bourbon glazed chicken breast. Add salt garlic powder onion powder cayenne pepper black pepper cumin and sage.

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Bourbon glazed chicken breast recipe. Stir in bourbon Dijon mustard and maple syrup. Bring to a boil. Cook 1 minute stirring occasionally.

Sprinkle chicken breast halves evenly with kosher salt and freshly ground black pepper. Arrange chicken on a grill rack coated with cooking spray. Baste with half of bourbon mixture.

Baste with remaining bourbon mixture. Grill 5 minutes or until. Paula deen bourbon glazed chicken breast recipe.

Learn how to cook great Paula deen bourbon glazed chicken breast. Get one of our Paula deen bourbon glazed chicken breast recipe and prepare delicious and healthy treat for your family or. Brown sugar clove orange juice peppercorns port soy sauce and 2 more.

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Add salt garlic powder onion powder cayenne pepper black pepper cumin and sage. Bring mixture to a boil over medium heat. Reduce heat and simmer for two minutes or until thick Make sure its rather thick.

Preheat oven to 425 degrees F. In a bowl whisk together maple syrup brown sugar mustard bourbon soy sauce onion ginger garlic powder and ¼ teaspoon salt. Place chicken in a medium baking dish about 11-inch by 7-inch or any size that comfortably holds your chicken that has been sprayed with cooking spray.

Place the bourbon brown sugar apple cider vinegar olive oil sage mustard molasses and salt in a blender or mini chopper and process until smooth. When ready to cook baste the chicken breasts with about 13 of the glaze. Place the chicken breasts on a grill on.

Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang for easy clean up. In blender puree peach preserves Bourbon and vinegar until smooth.

In small saucepot over medium-high heat cook peach mixture until reduced and thickened about 5 minutes stirring occasionally. Whisk in the bourbon maple syrup orange juice and soy sauce. Bring to a boil then reduce to a simmer.

Simmer for 10 minutes until sauce begins to reduce and slightly thicken. Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.

Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through browning on both sides turning occasionally.