(Columbia) Dec. 21, 2004 - Dawn Mercer's got a recipe that's bound to catch on everywhere but the hen house, where some chickens may cry "fowl" at her Honey French Chicken.
Dawn says she got her recipe from her posse at Bishop England High School in Charleston.
The ingredients are easy to remember: half a cup each of corn oil, honey, chili sauce and apple cider vinegar, but Dawn has an admission to make, "I'll take the two ingredients I like the most and pour in a little extra."
She mixes them all together with two packs of dry french onion soup mix, two tablespoons of Worcestershire sauce and a little salt and pepper, "These are a lot of flavors that you would think wouldn't go well together. They all work together very well, though."
It makes enough sauce to cover ten skinned and boned chicken breasts, which Dawn them bakes, "350 for 45 minutes. It's that easy."
- 10 chicken breasts (skinned and boned and cut in half)
- ½ cup corn oil
- ½ cup honey
- ½ cup apple cider vinegar
- ½ cup chili sauce
- 2 packs of dry onion soup mix
- 4 teaspoons Worcestershire sauce
- Pinch of salt and pepper (optional)
- In large bowl, put in all ingredients but the chicken. Mix well.
- Place chicken breasts in baking dish. Pour mixture on top.
- Bake at 350 degrees for 45 minutes.
Serve with mashed potatoes and pour the cooked sauce on top of the potatoes. Include steamed broccoli or asparagus with the meal!
contributed by Dawn Mercer