Recipe from “Reader’s Digest Extraordinary Meals from Ordinary Ingredients”
Text Written by Paulette Motzko. Feb 25th, 2013
This chicken comes out so tender and delicious and if you have a well stocked fridge like I do, you can probably put this together without buying a bunch of extra ingredients. I took a baker’s cutter and cut the chicken into thin strips for use in tostadas, chicken bowls, tacos and whole meal salads.
2/3 cup apple butter- (I used Tropical brand)
4 tablespoons salsa- (I used Pace Plicate Style)
4 tablespoons Heinz Ketchup
2 tablespoons canola oil
1 teaspoon salt
½ teaspoon garlic powder
4 drops Worcestershire sauce
4 drops liquid smoke, if desired
8 boneless, skinless chicken breast halves-about two pounds
Preheat oven to 375 degrees and spray two baking pans with non stick cooking spray like Emeril La Gasse’s or Wolfgang Puck’s Canola Spray. I used my convection oven for this, but you can use your standard conventional oven at the same temperature. Just watch the oven time after you hit 25 minutes. Check how done it is getting and then add another ten or so if needed.
Combine all the sauce ingredients in a large zip lock bag and mix well with a large wooden or plastic spoon.
Add the chicken to the bag and let it sit over night if desired or put directly in the oven to cook.
Bake, uncovered, until the juices run clear when the chicken is pierced with a fork or knife, about 45-50 minutes.
If you don’t have the liquid smoke, don’t worry about it. I made mine without it. It will just give your the sauce a smoky flavor. Take your pick what you like best.