El Grande Borezo Chicken

    (31)
    1 hour 5 mins

    A splendid French dish. My grandfather brought this to the United States back in the early 1900's and has been the dish of choice in many households since.


    30 people made this

    Ingredients
    Serves: 12 

    • 12 skinless, boneless chicken breast halves
    • 1/4 cup (60g) butter, melted
    • 1 tablespoon honey
    • 2 tablespoons cooking oil
    • 1 1/2 teaspoons garlic powder
    • 1/2 large yellow onion, finely chopped

    Directions
    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. Preheat the oven to 175 degrees C (350 degrees F).
    2. Arrange the chicken breasts in a large casserole dish. Drizzle butter, honey, and vegetable oil over the breasts, and evenly sprinkle garlic powder and onion on top.
    3. Bake uncovered for 1 hour in the preheated oven.
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    Reviews and ratings
    Global ratings:
    (31)

    Reviews in English (24)

    by
    7

    I could have given this 5 stars...but only after I made several changes. I left out the onion (not being a big fan) and mixed all other "sauce" ingredients together...I also upped the honey amount to about 1/8 C., used garlic salt instead of powder, onion powder in place of the minced onion, about 1/2 tsp. lemon zest, and pepper to taste. Here's the kicker...i only used 5 breasts. Once I dunked them in the mixture, I poured what was left over the top!! AWESOME!!!!!!!!!!  -  17 Nov 2004  (Review from Allrecipes US | Canada)

    by
    6

    Don't be fooled by the simplicity of this recipe! The ingredients meld to form a delicious carmelized sauce with a roasted flavor that permeates the chicken breasts. This is so simple and absolutely delicious...I would definitely serve this to guests for an elegant meal. I used fresh garlic in place of the garlic powder (3 large cloves to 12 chicken breasts). Thank you for sharing this family recipe!  -  18 Jul 2003  (Review from Allrecipes US | Canada)

    by
    5

    This was a wonderful, easy meal to cook. It was light but went perfect with our side dish...french onion soup! Thanks  -  21 Jun 2003  (Review from Allrecipes US | Canada)

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