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
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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Pound chicken lightly between sheets of plastic wrap to flatten. Dust lightly with flour.
- 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.
- 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.
