BROASTED CHICKEN

This Broasted Chicken probably isn't like you might consider broasted chicken, but that's what Clara Hochstetler called it in my cookbook called Jamesport Kuntry Favorites from Jamesport, MO. The recipe was super easy and sounded like a good way to bake some chicken (breasts). It smelled so good baking and tasted just as good.

Clara probably used a whole chicken cut up, but I just used two chicken breasts that I cut lengthwise down the center making four chicken breasts pieces. I reduced the cooking time and it was just perfect.

Click here for a printable version of just the recipe.

AMISH BROASTED CHICKEN

4     tablespoons catsup
2     tablespoons Worcestershire sauce
4     tablespoons brown sugar
5     tablespoons water
1     tablespoon lemon juice or ReaLemon
1/2  teaspoon prepared mustard
1/2  teaspoon paprika
1/2  teaspoon chili powder

Chicken
flour
salt

Preheat oven to 450 degrees F. Grease or spray a baking pan.

Combine the catsup, Worcestershire sauce, brown sugar, water, lemon juice, prepared mustard, paprika, and chili powder and

then heat in small saucepan to boiling. Remove from heat.

Season chicken with salt and

dip in flour.

Dip in sauce.

Place chicken in pan.

Pour remainder of sauce over meat.

  

Cover completely with foil and bake for 15 minutes. Reduce heat to 325 degrees F. and bake until chicken is done. (I baked it at the lower temperature for 30 minutes.)

We also checked the temperature with a meat thermometer to 180 degrees F.