Indulge in a culinary symphony with our succulent Solo Chicken Breast with Honey Rum Sauce, a dish that tantalizes the taste buds with its harmonious blend of sweet, savory, and aromatic flavors. This main course masterpiece is crafted using tender, juicy chicken breasts, expertly seared to perfection, and then smothered in a luscious honey rum sauce that elevates the chicken to a new level of gustatory delight. Accompanying this delectable chicken are three additional recipes that further enrich your culinary experience: a refreshing Cucumber and Red Onion Salad with a tangy dressing, a vibrant and flavorful Broccoli and Carrot Stir-Fry, and a simple yet satisfying Steamed Jasmine Rice, each contributing its own unique charm to this culinary symphony. Prepare to embark on a gastronomic journey that will leave you craving for more.
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SOLO CHICKEN BREAST WITH HONEY RUM SAUCE
The Chicken Breast is seared whole to preserve the moisture in the meat, but sliced before presentation to take full advantage of the sauce. I would match this dish with a fresh vegetable and pasta or rice.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine the Mayonnaise, Honey and Rum and set aside.
- Pat the Chicken Breast dry, apply the Pepper and Olive Oil to both sides.
- Sear in a very hot frying pan (cast Iron works great) 4 minutes on each side.
- Let the chicken rest for a couple minutes, and then slice.
- Serve over cooked rice or pasta, and drizzle the sauce over the meat.
RUM CHICKEN MARINADE
A wonderful Caribbean-inspired marinade for chicken that's perfect for barbequing.
Provided by Sunkist
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 1.1 g, Fat 2.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 183.8 mg, Sugar 0.2 g
SOLO BAKED CHICKEN BREAST
This is an easy recipe that when when matched with a prepared potato ( see note ), and a green salad will place dinner for one on the table in 45 minutes.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 45m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place a Cast Iron Frying Pan into an oven and preheat at 350 degrees for 10 minutes.
- During this time, IF the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes.
- Place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides.
- Let sit for at least 5 minutes.
- Cover both sides with pepper, and then coat the chicken breast with the butter, using a brush.
- Place the chicken into the Cast Iron Pan and bake for 35 minutes.
- To get an even browning, turn the chicken over half way through the baking time.
- Note:If a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.
Nutrition Facts : Calories 246.9, Fat 14.7, SaturatedFat 8, Cholesterol 106, Sodium 238.8, Carbohydrate 3.3, Fiber 0.1, Sugar 1.2, Protein 25.3
SOLO SMOTHERED CHICKEN BREAST
The efficency of this quick solo lunch is improved by using canned mushrroms and quality and flavor is not compromised
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a medium size cast iron frying pan, heat the oil and butter and stir until the butter nolonger foams.
- Add the thawed chicken breast and fry on one side for 4 minutes.
- Turn the breast over and add the onions, continue to fry for 2 minutes add the mushrooms, and continue to cook for two more minutes.
- Add salt and pepper.
- Reduce heat and check for an internal temperature of 160 degrees (F).
- If more time is required, scoop the onion/mushroom mixture on top of the chicken and cook until the meat is completely done.
- Serve with cold potato salad or rice.
- OPTIONAL: After removing the chicken, add one tablespoon of flour to the hot pan, stir and then add the saved liquid from the mushrooms to make a gravy.
SOLO BAKED CHICKEN BREAST AND LEMON RICE
This solo meal can be doubled, and if you have an instant read thermometer with an oven probe, the dish can be ignored until you are summoned to the kitchen. Serve with a green salad or maybe my Pickel Dilly Green Beans. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Chicken Breast
Time 50m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
- Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
- Other herbs such as dill, or oregano could be used instead.
- Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
- Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).
- Salt and pepper to taste.
Tips:
- To ensure the chicken breast is evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C). - If you don't have rum, you can substitute it with an equal amount of brandy or whiskey. - For a thicker sauce, simmer it for a few minutes longer until it reaches your desired consistency. - Serve the chicken with your favorite sides, such as mashed potatoes, rice, or vegetables.
Conclusion:
This recipe for Solo Chicken Breast with Honey Rum Sauce is a quick and easy meal that's perfect for a weeknight dinner. The chicken is tender and juicy, and the sauce is flavorful and slightly sweet. This dish is sure to please the whole family.
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