I made a few changes to this recipe from what the cookbook said to do. The book said to bake it and I grilled it instead. I had to change an ingredient too. The original recipe said to use plum sauce. The plum sauce was too high in carbs so I used Sugar Free Damson Plum jelly that I get at the local Amish Market. It is only 3 carbs per serving. Even my husband loved this recipe and wants it again.
I was a bit surprised that my husband even ate the plum sauce mixture to dip the chicken into but he loved it. He is my very picky eater. The red pepper flakes makes it a bit spicy and the plum jelly makes it a bit sweet. The two together was perfect.
Drunken Roast Chicken
6 boneless skinless chicken breasts
1/4 cup soy sauce
1/4 cup dry sherry, divided
4 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1/2 cup Sugar Free Damson Plum jelly
2 teaspoon Chinese hot mustard
Place chicken in large marinating dish. Combine soy sauce, 3 Tablespoons sherry, garlic, ginger and red pepper flakes in small bowl; pour over chicken. Marinate in refrigerator up to 4 hours.
Meanwhile, combine plum jelly, mustard and remaining 1 Tablespoon sherry in small bowl until well blended. Set aside.
Cook chicken on grill until cooked thoroughly. Serve with plum sauce mixture.
