Another "Thoughts for Buffets" classic recipe. When the Maltenfort kids were in their early teens, they surprised Recky and Kenny with this dish for a surprise anniversary dinner. It's always a winner.
INGREDIENTS:
12 small chicken breasts
2 8 oz. jars currant jelly
1 tbsp. cornstarch
1 cup water
1/4 cup lemon juice
2 tbsp. Worcestershire sauce
2 tsp. ground allspice
3 tsp. salt
1 tsp. pepper
12 small chicken breasts
2 8 oz. jars currant jelly
1 tbsp. cornstarch
1 cup water
1/4 cup lemon juice
2 tbsp. Worcestershire sauce
2 tsp. ground allspice
3 tsp. salt
1 tsp. pepper
HOW TO:
Place chicken breasts in uncovered roasting pan, large enough so they do not overlap.
Mix all other ingredients in a saucepan and bring to a boil.
Let simmer 5 minutes.
Pour sauce over the chicken breasts and bake in a preheated 450 degrees oven for 15 minutes.
Reduce heat to 375 degrees and bake 1 hour, basting frequently.
If sauce becomes too thick during baking period, add water.
Place chicken breasts in uncovered roasting pan, large enough so they do not overlap.
Mix all other ingredients in a saucepan and bring to a boil.
Let simmer 5 minutes.
Pour sauce over the chicken breasts and bake in a preheated 450 degrees oven for 15 minutes.
Reduce heat to 375 degrees and bake 1 hour, basting frequently.
If sauce becomes too thick during baking period, add water.