We have this big bag of chicken breasts in the freezer. Not the good, boneless, dinner-in-ten-minutes kind, but the genetically enhanced, buffalo-breast, bone-in stewing kind. Tonight, I figured I'd try the bake-and-broil method to cook it.
I started by sweating some onions and garlic over medium-low heat, then increasing the heat to medium and dumping in:
A glazing liquid. (I used half soy sauce and half molasses; you could use honey, or heck, even mango syrup). About 1/2 cup.
One green herb. I used a little mexican oregano; thyme and/or rosemary might have been better, but I didn't have any.
One egg yolk. Just to make it more glaze-y.
Some small additions. For me- pepper, a spritz of lime juice, one crushed dried red pepper, and a little salt (not much- soy sauce, remember?)
After all this, I had a thick brown liquid that smelled like pureed awesome. I folded a long piece of aluminum foil into thirds, dumped in one breast, made a pouch, and slathered it with sauce. (Two breasts total, so I split it among both).
Next, the bake-then-broil. While the pouches of aluminum foil are closed, bake on 350 degrees for about half an hour- then, open the tops and broil on full blast for three-five minutes until the onions start to caramelize.
It was wonderful. The foil kept the chicken from drying out, and the glaze, once broiled in, was enough to make this dish a repeat customer.