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–+ servings
Saucy Chicken Breasts
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.
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Prep Time 25 minutes
Cook Time 45 minutes
Sauce Simmer 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 410 kcal

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
Keyword baked chicken, comfort food, family dinner, freezer friendly, sweet and savory, vintage recipe
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