Sweet and Sour Chicken

I love my random recipe cards, they always add little helpful tips.
Tips make my day just that much better!

• Bake chicken in the sauce then cool. Refrigerate, well covered, for up to 2 days. Reheat in a 325 oven for 20 minutes before serving.
• Make two meals at the same time. Bake a double batch of chicken and chill the extra breasts in some of the sauce. Drain, slice into thin strips, and serve on shredded lettuce with tomato wedges and dressing.
• Two cups of hot cooked angel hair pasta is an elegant substitute for the rice in this dish

Ingredients:

6 Tbsp Olive oil

6 Tbsp Soy sauce

6 Tbsp Honey

3 Tbsp White vinegar

1 ½ Tsp Dried Thyme

1 ½ Tsp Paprika

½ Tsp Cayenne pepper

½ Tsp Ground allspice

1 Tsp Pepper

4 Chicken breasts

2 Cups hot cooked white rice

Directions:

1. Preheat oven to 375

2. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne, allspice, and pepper in a shallow baking dish. Mix well.

3. Pierce both sides of each chicken breast with a fork

4. Place chicken in baking dish, turn chicken several times with tongs

5. Bake chicken for 30 minutes

6. Serve chicken over rice

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