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Sunday, November 18, 2012

CHICKEN IN HONEY ROASTED BARBECUE SAUCE



Great simply poured over hot rotisserie chicken

  
CHICKEN IN HONEY ROASTED BARBECUE SAUCE
Bakes in the oven bathed in Lisa Marshall’s Honey Roasted Barbecue Sauce, page 254, Low-Carbing Among Friends, Volume-1.   This recipe could not be easier and the chicken is moist and tasty.  Thank you, Lisa! :)


3 lbs chicken breasts (1.4 kg)
Salt and black pepper, to taste
Honey Roasted Barbecue Sauce:
1/2 cup light olive oil (125 mL)
1/4 cup sugar free honey substitute, (60 mL)
  OR sugar free maple pancake syrup
  (my idea)
2 tbsp vinegar (30 mL)
1 tbsp Dijon mustard (15 mL)
1 tsp sugar free ketchup (5 mL)
1 packet sweetener
3/tsp liquid smoke (3 mL)
1/4 tsp paprika (1 mL)
1/4 tsp salt (1 mL)
1/4 tsp lemon juice (1 mL)
1/8 tsp pepper (0.5 mL)
1/8 tsp garlic powder (0.5 mL)
1/8 tsp onion powder (0.5 mL)
1 egg yolk, OR
1/4 tsp xanthan gum, my idea (1 mL)
1 tsp water (5 mL)

Preheat oven to 400°F (200°C).  Wash chicken breasts under running, cold water.  Pat dry with paper towels.  Sprinkle with salt and black pepper to taste on both   sides.   Place chicken breasts in 9 x 13-inch (23 x 33 cm) casserole dish.  Pour “Honey” Roasted Barbecue Sauce over all.  Bake 45 to 50 minutes or until meat thermometer registers 165°F (74°C) and juices run clear.  Using a spoon, baste chicken with sauce drippings a couple of times during the baking period.

Honey Roasted Barbecue Sauce: In blender, combine olive oil, honey substitute, OR sugar free maple pancake syrup, vinegar, mustard, ketchup, sweetener, liquid smoke, paprika, salt, lemon juice, pepper, garlic powder, onion powder, egg yolk, OR xanthan gum and water.  Blend until smooth.

Helpful Hints: This recipe produces fabulous, moist chicken breasts with wonderful flavor.  Lisa Marshall’s sauce which mimics a special request item at Chick-Fil-A will also transcend ordinary, cut-up and warmed roast chicken from the grocery store into something special that you could even serve company with the right trimmings on the side.  Pour the sauce (room temperature) over it.  By the way, I simply blend the sauce in my blender, but Lisa cooks hers first.

Yield:  5 servings
1 serving
507.8 calories
63.6 g protein
26.2 g fat
1.1 g net carbs

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