This vintage “Saucy Chicken Breasts” recipe showcases a comforting balance of savory and sweet, with tender chicken breasts rolled in a seasoned crumb coating and baked to golden perfection. The star of the dish is its uniquely flavorful sauce made from red currant jelly, chili sauce, and a splash of dry sherry, creating a tangy glaze that enhances every bite. Designed for convenience, the dish can be prepped ahead and refrigerated or frozen until ready to bake, perfect for entertaining or weeknight meals.
Ingredients
- 6-8 chicken breasts (boned & skinned)
- 1 egg (beaten)
- 1 tbsp water
- salt (to taste)
- pepper (to taste)
- paprika (to taste)
- butter (for browning)
- bread crumbs (for coating)
- 1 cup chili sauce
- 1 cup red currant jelly
- ¼ cup dry sherry
Instructions
Step 1: Prep the Chicken
- Pound each chicken breast flat with a rolling pin.
Step 2: Coat Chicken
- In a shallow bowl, mix egg with water.
- Dip each chicken breast in the egg mixture, then into bread crumbs.
- Season with salt, pepper, and paprika.
Step 3: Roll and Secure
- Roll each breast and secure with a toothpick.
Step 4: Brown the Chicken
- In a skillet, sauté the rolled chicken in butter until lightly browned on all sides.
- Use tongs to ensure even browning.
- Let cool. At this point, you may refrigerate or freeze for later use (remove toothpicks before freezing).
Step 5: Prepare the Sauce
- In a saucepan, combine chili sauce, red currant jelly, and dry sherry.
- Heat over low, stirring occasionally, until the jelly is melted and the sauce is well blended (about 20 minutes).
- Refrigerate or use immediately.
Step 6: Bake
- When ready to serve, place chicken in a shallow pan or baking dish.
- Cover with sauce and bake at 400°F for about 20 minutes or until heated through and tender.
Step 7: Serve
- Serve hot with rice or whole pilaf.
Tips
- Pound chicken breasts evenly so they cook and brown uniformly
- Use panko breadcrumbs for extra crunch
- Swap cherry preserves for apricot or peach preserves
- Add a pinch of cayenne to the breading for extra heat
- Brown chicken well before baking to prevent sogginess
- Make ahead and refrigerate overnight before baking
- Freeze breaded, browned chicken separately from sauce
- Serve with rice pilaf to soak up the sauce
- Wheat pilaf or buttered noodles also pair well
- Garnish with fresh parsley before serving for color
Nutrition
Calories: 410kcalCarbohydrates: 22gProtein: 34gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 145mgSodium: 620mgPotassium: 520mgFiber: 1.2gSugar: 14gVitamin A: 520IUVitamin C: 6mgCalcium: 48mgIron: 2.1mg
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