Thursday, July 29, 2010
Bottom of the Jar Gooey Baked Chicken
Baked chicken gets a jazzy sauce from those bottom of the jar jams, jellies and preserves lurking in the back of your fridge.
Bottom of the Jar Gooey Baked Chicken
Ever had a jar of preserves or jam that seems to just keep getting shoved aside in the fridge and ignored? Use it up to create a nice sauce to jazz up some plain ole chicken! Rachael Ray is the one who introduced me to the "bottom of the jar" theory, and I use it often since it's a great way to create a super-easy sauce, and add a punch of flavor to an otherwise plain baked or grilled chicken, and other meats.
Just add enough bottled Italian dressing to the jar and shake it up - so simple! You can also use orange juice as the acidic element of your marinade instead, or apple juice with a bit of apple cider vinegar works well if you're doing pork chops. Just fill the jar up with whatever you're using and shake. Pull out some of those other condiments lurking in the door of your fridge and get creative!
I like the combination of spicy/sweet, so for this I added in a bit of Tiger Sauce, a sweet pepper sauce that is a staple in our house, but any good regular hot pepper sauce would be fine or you can eliminate it altogether, or use another condiment, if you prefer.
Here's how to make it.
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