Southwestern Chicken Breast
Buying extra chicken breasts when they are on sale is a great budget stretcher on these Southwestern Chicken Breasts. Wrap the extra pieces individually in plastic wrap and store them in a resealable plastic bag. Freeze until ready to use.
3/4 cup chili sauce
3 Tbsp prepared mustard
2 Tbsp butter or margarine, softened
2 Tbsp Worcestershire sauce
1/2 tsp salt
1 tsp minced garlic
1/4 tsp hot pepper sauce
4 chicken breasts (6 ounces each)
1/2 cup water
Preheat broiler. Combine chili sauce, mustard and butter in a bowl. Add Worcestershire sauce, salt, garlic and hot pepper sauce; mix well.
Arrange chicken in a baking pan. Brush chicken on all sides with 1/2 of mustard mixture. Broil chicken, 4 inches from heat, for 3 minutes on each side.
Set oven to 350°F. Brush chicken with remaining mustard mixture. Pour water over top. Cover pan with foil.
Bake chicken until cooked through, about 45 minutes. Remove to a serving platter. Drizzle with pan drippings.
Southwestern Chicken Breast tip: Making your own chili sauce is a snap combine 3/4 cup tomato sauce, 2 tablespoons sugar and 11/2 tablespoons cider vinegar.