Chicken breasts baked with a simple, tangy sauce never fail to please company. Great served over rice or orzo.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Scatter chopped onion and butter pieces into the bottom of a 9x13-inch baking dish. Place bread crumbs into a shallow bowl; season chicken with salt and pepper, and press chicken breast halves into crumbs to coat. Place coated chicken breasts atop onion and butter.

  • Bake in the preheated oven until crumbs are browned and chicken juices run clear, about 40 minutes.

  • Mix red wine, chili sauce, and currant jelly in a bowl; pour sauce over chicken. Bake until sauce thickens and glazes onto chicken breasts, about 30 more minutes.

Nutrition Facts

487 calories; 15.4 g total fat; 91 mg cholesterol; 452 mg sodium. 49 g carbohydrates; 27.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/07/2016
I wasn't expecting this to be as good as it is. The sauce will win you over from the first bite. Even the smell will make your mouth water. Very nice recipe thank you for sharing it with us. Read More
(4)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/07/2016
I wasn't expecting this to be as good as it is. The sauce will win you over from the first bite. Even the smell will make your mouth water. Very nice recipe thank you for sharing it with us. Read More
(4)
Rating: 4 stars
04/07/2016
I wasn't expecting this to be as good as it is. The sauce will win you over from the first bite. Even the smell will make your mouth water. Very nice recipe thank you for sharing it with us. Read More
(4)
Rating: 4 stars
12/20/2016
After reviewing the ingredient list I wasn't sure that this would in fact be edible. But it looked simple and quick to make so I gave it a shot and man was I impressed. The wine chili and currant jelly mixed together very well and created a very flavorful sauce. Just a quick note we ended up with a LOT of cause left over after cooking 6 whole breasts. You should make the sauce using half the ingredients listed. Read More
(1)
Advertisement
Rating: 5 stars
11/01/2017
This was excellent. I kept the ingredients the same. (Well added a little garlic chili sauce as I only had 1/2 bottle of the ketchup-style chili sauce.) My only concern was the cooking time and that the chicken would end up too dry. To fix this I put the oven at 400 baked the chicken for 20 minutes pulled it out and added the sauce (spooning currents on top of chicken for very nice effect!) and put it back in for another 15 minutes. YUM! Very moist. Thanks for the awesome recipe...it is now a permanent fixture for my winter rotation. Read More
(1)
Rating: 5 stars
12/26/2016
I definitely recommend this dish the sauce seems like a strange combination and on it's own has an interesting flavor. Once baked onto the chicken though it is a perfect addition to the dish and makes this quick and easy meal something I will definitely have again. Read More