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Thanks go to Liz V. for sharing this yummy recipe for Sweet and Spicy Baked Chicken. If you don't like spicy dishes, don't let the title scare you; this really isn't a spicy dish just very flavorful. My whole family enjoyed it, even one my kids that doesn't like chicken. I've included directions for using either boneless or bone-in chicken so you can take advantage of whatever is on sale or your family preference. This recipe calls for chutney which is a zippy, jam like condiment that is often served with meats. Where I shop I find it in the aisle near the barbecue and steak sauce. This recipe also calls for dry sherry. I suggest buying the actual wine and not cooking sherry. If you have younger kids, don't worry about the alcohol content, it will burn off when you bring the sauce to a boil. Thanks again for the recipe Liz!

Sweet and Spicy Baked Chicken

Preparation Time: 10 minutes. Baking Time: 40-70 minutes

6 boneless, skinless chicken breasts (see note for cooking bone in breasts)
Garlic powder to taste

Soy Basting Sauce:
2 ½ Tablespoons soy sauce
¼ cup dry sherry (try to use the real stuff instead of cooking sherry)

Sweet and Spicy Sauce:
2 ½ Tablespoons soy sauce
¼ cup dry sherry
1/3 cup hot chutney, coarsely chopped if necessary
¼ cup orange marmalade (ok to use low-sugar marmalade)
1 ½ teaspoons freshly ground ginger

Preheat the oven to 350°F. Place the boneless, skinless chicken breasts in a large baking dish (I used a 10”x2”x15” glass pan). Sprinkle breasts with garlic powder. Mix together the soy basting sauce and pour over the meat. Bake for 15 minutes. Meanwhile, mix together the sweet and spicy sauce. Remove the chicken from the oven, turn the breasts over, and pour the sweet and spicy sauce over the meat. Return to the oven and bake approximately 20 - 25 minutes or until the meat reaches 165°F.

If you are using bone in split breasts, remove the skin and place the breasts meat side down in the baking dish. Pour the soy basting sauce over the meat and bake for 30 minutes. Remove from the oven, turn the breasts over and pour the sweet and spicy sauce over the meat and bake an additional 20 minutes or until the meat reaches 165°F.

Serves 6

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