herbed sweet 'n' sour chicken

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Servs: 4  Prep: 15m  Cook: 30m  

"An interesting variation of the normal sweet and sour chicken."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 tablespoons olive oil 6 tablespoons olive oil
•   6 tablespoons honey 6 tablespoons honey
•   2/3 cup uncooked long-grain white rice 2/3 cup uncooked long-grain white rice
•   6 tablespoons soy sauce 6 tablespoons soy sauce
•   1 1/3 cups water 1 1/3 cups water
•   1 teaspoon ground black pepper 1 teaspoon ground black pepper
•   1 1/2 teaspoons dried thyme 1 1/2 teaspoons dried thyme
•   1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cayenne pepper
•   1 1/2 teaspoons ground paprika 1 1/2 teaspoons ground paprika
•   3 tablespoons distilled white vinegar 3 tablespoons distilled white vinegar
•   1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
•   4 skinless, boneless chicken breast halves 4 skinless, boneless chicken breast halves

Instructions

1. 1. Preheat oven to 375 degrees F (190 degrees C).
   2. Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
   3. In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
   4. Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
   5. Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

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