Tangy baked chicken: simple, easy, and extremely flavorful!
One of the very first recipes that I made from the Friendly Food cookbook* was this one for tangy baked chicken. The Big Kid was OBSESSED with it and proclaimed it to be her absolute favorite meal ever and asked to have it on the menu regularly. I was more than happy to oblige since that basically never happens, especially not with something that I make from scratch (unless it’s a dessert).
So I’ve been making this chicken regularly ever since and everything was going swimmingly well. It was an easy win on the menu each week and everyone was happy. That is until the last time I made it. I was clearing the table and noticed that she had her entire pile of chicken left on the plate.
When asked what happened since she had already professed her undying love to the tangy baked chicken, The Big Kid proclaimed that she just doesn’t like chicken that much, okay?!
The good news is, neither kid really likes anything that I make anyway, so I’m used to it. The bad news (for her) is that I’m just gonna keep on making tangy baked chicken for the grown ups in the house because we all like it.
Now to find another favorite meal of all time that doesn’t involved store bought chicken patties and pierogies. Please tell me something like that exists. (Or just lie to me.)
Tangy Baked Chicken
- 1 15 oz can pears, puréed*
- 1 tsp (2 cloves) garlic minced
- 1 tsp salt
- 1 ½ tsp citric acid
- 1 tbsp canola oil
- 2-3 large chicken breasts sliced thin if you want it to cook faster
- Preheat oven to 375°F/190°C.
- In a small bowl, combine 1/2 cup of the pear purée with the remaining ingredients (garlic, salt, citric acid, canola oil).
- In a large glass baking dish, add chicken breasts and pour the marinade overtop.
- Place in the oven and bake for 20-25 minutes or until the internal temperature reaches 160°F/75°C.
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