This recipe is a sweet addition to the recommended menu, slightly tart and an
excellent source of protein.
1 lb. skinless-boneless
1 Cup plus ˝ Cup Apple cider vinegar
2 TB butter
1 med. onion, finely chopped
4 TB chopped garlic
4 oz honey
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. paprika
Set up: Place sliced
chicken in small container, add 1 cup vinegar and marinate at least one hour at
room temperature. Set out ingredients and utensils.
Prepare rice to coincide with meal. Meal time is 30 minutes.
On medium/high heat,
melt butter in a large frying pan, add onion and garlic and sauté about 3
minutes, stir in honey and ˝ cup vinegar, and bring to boil. Reduce heat and
simmer for 10 minutes (stirring occasionally). Remove from heat and set aside to
allow sauce to cool and thicken.
Remove chicken from
marinade and discard marinade. Sprinkle both sides of chicken with salt, pepper
and paprika, lightly grill or
sauté in separate pan
for 8-12 minutes, depending on thickness (test by
cutting into largest piece to center.) Heat mixture in large frying to
medium heat (2 minutes), and then add chicken. Turn and coat with the honey
garlic sauce for 3 to 5 minutes. Serve over rice.