Boneless Breast of Chicken with Currant Jelly 2 8-oz (225 g each) jars currant jelly 1 Tbs (15 ml) cornstarch (cornflour) mixed with 1 cup (250 ml) water 1/4 cup (60 ml) lemon juice 2 Tbs (30 ml) Worcestershire sauce 2 tsp (10 ml) ground allspice Salt and freshly ground pepper to taste 8 boneless, skinless chicken breast halves
Combine all ingredients except chicken breasts in a saucepan and simmer until thoroughly combined and slightly thickened. Place chicken breast halves in a single layer in a baking dish and cover with sauce. Bake in a preheated 350F (180C) oven for about 25 minutes, or until chicken is done. Serves 4 to 8. No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.12/1597 - Release Date: 8/7/2008 5:54 AM [Non-text portions of this message have been removed]
