1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
5 chicken breasts (I use frozen)
GF Brown Rice (I use Uncle Ben's Instant Brown Rice)
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons GF soy sauce (I use San J Tamari Gluten Free Soy Sauce)
Preheat oven to 375
In a small bowl, combine the sage, salt and pepper. Rub this mixture onto both sides of the chicken pieces.
Place chicken breasts in large baking dish. Pour just a little water or gluten free chicken broth in the bottom of baking dish, to help chicken stay moist while baking. Cover with foil.
Bake for 1 hour. (This is the cooking time suggested for the frozen chicken, adjust times and temps as needed and bake till chicken is done.)
Remove cooked chicken and chop into medium sized chunks.
In separate bowl combine brown sugar, cornstarch, vinegar, water and gluten free soy sauce.
Pour sauce mixture into large skillet and add chicken. Cook over medium heat till chicken is covered well with sauce and sauce thickens a little and starts to bubble. (About 10 minutes)
Meanwhile, cook rice according to package directions.
Serve chicken over rice.
Linked to Gluten Free Wednesdays at glutenfreehomemaker.com
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