Who says Rum only goes with Coke?
Honey Rum Chicken Breasts
The honey and rum combine to give the chicken breasts a sweet savory glaze.
- 4 boneless, skinless chicken breasts about 2 pounds
- 1/4 tsp. black pepper
- 1/2 tsp. salt kosher works best
- 1/2 tsp. old bay seasoning
- 1 egg yolk
- 1/4 cup white rum
- 1/2 cup honey
- 1/2 cup chicken broth or stock
- 2 tbsp. lime juice
- 3/4 tsp. garlic powder
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- chopped parsley for garnish
Preheat oven to 375°F. Prepare a 9 x 13 bake pan with no stick spray. Generously sprinkle both sides of the chicken breasts with salt, pepper, old bay seasoning and arrange them in the bake pan. Set aside.
Beat the egg yolk in a medium size mixing bowl until light. Then whisk in all of the rest of the ingredients.
Pour the honey rum sauce over the chicken breasts and bake uncovered for 45 to 50 minutes. Baste the chicken breasts 3 to 4 times with the sauce while they are baking. That's it, garnish with a little parsley and serve the chicken over a bed of rice with a veggie and enjoy.
Did you know: The infamous Admiral Nelson, that died in the Battle of Tralfager, had his body preserved in a cask of rum before it was laid to rest. Perhaps the admiral had one too many before he departed, or after.
(Recipe adapted from geniuskitchen.com)