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Makes 2 servings.



  1. Dip chicken in egg, then in crumbs seasoned with salt and pepper.
  2. Cook breast halves in oil in medium skillet over medium-high heat 3 to 4 minutes on each side.
  3. Add ¼ cup broth. Reduce heat, cover, and simmer 5 to 10 minutes, or until chicken is opaque.
  4. Remove from skillet; keep warm.
  5. Add jelly, vinegar, soy sauce, seasoning, pepper sauce and cornstarch dissolved in remaining broth to skillet.
  6. Cook, stirring, until sauce is clear and thickened. Serve chicken and sauce over rice.
  7. Garnish with sliced green onions, if desired.