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Sweet and Sour Glazed Chicken Breasts

  • Cooking time15 min
  • Prep time15 min
  • Portions 4
recipe image Poitrines de poulet glacées aigres-douces


  • 4 boneless, skinless chicken breasts , (about 500 g)
  • 1/4 cup all-purpose flour
  • 2 Tbsp. Becel® Light margarine , divided
  • 1 medium red bell pepper , cut into thin strips
  • 3 Tbsp. honey
  • 2 Tbsp. lime juice
  • 2 tsp. finely grated lime peel
  • 1 tsp. dried oregano leaves , crushed

Nutrition facts

Total Fat5.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.200 g
Monounsaturated Fat1.500 g
Cholesterol65 mg
Sodium105 mg
Total Carbs22.00 g
Dietary Fiber1.0 g
Sugars14.00 g
Protein27.00 g
Calcium2 %
Iron6.00 %
Omega-30.10 g
Omega-60.60 g
Vitamin C70.0 %
Vitamin A25.0 %


  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.