1 12-ounce bottle chili sauce
1/3 cup apple cider vinegar
¼ cup Worcestershire sauce
2 tablespoons brown sugar
4 chicken breasts, boneless and skinless
In a small bowl, combine all ingredients except chicken and blend well. Coat a medium skillet with cooking spray or 1 tablespoon oil and bring to a medium heat. Lightly brown the chicken on each side. Cover chicken with the sauce mixture.
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| Such zest! Much pop! |
Reduce heat to medium low and simmer for 25
minutes or until fully cooked. Turn chicken once during cooking.
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| Look at all that tangy goodness. |
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| Served with some leftover Veggie Pasta Salad. |
My Rating: 5/5 "This really is tangy, and in a really good way. The chicken gets cooked well, the sauce is incredibly flavorful, and the overall effect is quite memorable. It's not that hot - just yummy!"
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