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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.

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  • Cooking time15 min
  • Prep time15 min
  • ServingsPortions 4
recipe image Sweet and Sour Glazed Chicken Breasts


  • 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.

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