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Sweet and Sour Glazed Chicken Breasts

“Sweet” and “sour” should never be mutually exclusive. Why? Because opposites attract. You’ll believe us after just one bite of these glazed chicken breasts.
  • Cooking time
  • Prep time
  • Portions 4
recipe image Sweet and Sour Glazed Chicken Breasts

Ingredients

  • 4 boneless, skinless chicken breasts, (about 500 g)
  • 1/4 cup (60 mL) all-purpose flour
  • 2 Tbsp. (30 mL) Becel® Light margarine, divided
  • 1 medium red bell pepper, cut into thin strips
  • 3 Tbsp. (45 mL) honey
  • 2 Tbsp. (30 mL) lime juice
  • 2 tsp. (10 mL) finely grated lime peel
  • 1 tsp. (5 mL) dried oregano leaves, crushed
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Pound chicken lightly between sheets of plastic wrap to flatten. Dust lightly with flour.
  2. Melt 15 mL Becel® Light margarine in large skillet and cook chicken over medium-high heat until thoroughly cooked, about 6 minutes. Remove chicken and set aside.
  3. Melt remaining Becel® Light margarine in same skillet and cook red pepper, stirring occasionally, 1 minute. Stir in remaining ingredients and cook over medium heat, stirring constantly, until sauce thickens to a glaze. Return chicken to skillet to heat through, turning to coat pieces.