I was looking to do something different with Chicken the other night and found quite a few recipes for baked chicken, but I wanted something lighter than the breaded recipes I was finding everywhere. The wife had put me on notice that with Thanksgiving coming, she wanted lighter meals, but that just doesn't happen in Fat Boy Heaven! I threw this dinner together as a compromise. The chicken came out light and delicious with great flovors from the brown sugar and garlic combining perfectly with some of the juciest chicken I've ever made. The southern corn pudding is something you have to try to appreciate. Think creamed corn, but taken to a new level. Corn is mixed into a basic custard flavored with Jack Daniel Tennessee Honey Liquor to make a delicate and flavorful but not overly sweet side dish that your family will love.
Baked Garlic Brown Sugar Chicken
“A quick, easy chicken recipe for days when you don’t want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice.”
- 4 boneless skinless chicken breasts
- 4 garlic cloves, minced
- 4 tablespoons brown sugar
- 3 teaspoons olive oil
- Preheat oven to 500°F and lightly grease a casserole dish.
- In small sauté pan, sauté garlic with the oil until tender.
- Remove from heat and stir in brown sugar.
- Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
- Add salt and pepper to taste.
- Bake uncovered for 15-30 minutes.
Southern Honey Corn Pudding
This Tennessee version of a corn pudding recipe I created has Jack Daniel's Tennessee Honey added to the ingredients. The results are peerless. Everytime I serve it, the dish is emptied and people want to know about that wonderful flavor. The alcohol cooks out in the 400 degree oven
- 5 large eggs
- 1/3 cup butter, melted
- 1 tablespoon sugar
- 2 tablespoons dark brown sugar
- 3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey)
- 1 tablespoon orange juice
- 1/2 cup half/half
- 4 tablespoons cornstarch
- 2 (15.25-ounce) cans whole kernel white corn
- 2 (14.75-ounce) cans cream-style white corn
- 1 small green cayenne pepper, chopped fine (remove seeds if you want less heat which I do for guests)
- 1/2 teaspoon ground nutmeg
- Dash onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- In a large bowl, lightly beat eggs; add half/half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400 degree oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm.