El Grande Borezo Chicken

    El Grande Borezo Chicken

    (31)
    1hr5min


    30 people made this

    About this recipe: 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.

    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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