Friday, April 29, 2016

Chicken and Fruit Dishes

I love using fruit to sweeten foods. I use fruits when I cook chicken and when I cook beef. I'd like to share some chicken dishes with you that are quick and easy to prepare, yet very flavorful from the fruit.


Chicken
The first dish is Chicken and Apricots:
3 or 4 chicken breasts
1/2 cup dried apricots (I've used canned and it's come out great)
1/2 cup apricot preserves
2 cloves of garlic, put through a garlic press, or chopped fine
1 tablespoon plus one teaspoon reduced sodium soy sauce
Salt and pepper to taste

Mix together all ingredients and marinate the chicken overnight. When you're ready to cook, place the chicken on a baking pan, pour the sauce on top and bake for about fifty minutes at 350 degrees. Chicken should be cooked through. Serve each piece of chicken with a few of the apricots on top.
This next dish has a sweet and sour taste to it. It's called Pineapple Chicken:
3 or 4 chicken breasts

1 - 20 ounce can of pineapple chunks (do not drain)
2 cloves of garlic, minced
1/2 envelope onion soup mix
2 tablespoons butter, melted

Coat the chicken with the melted butter. Broil for ten minutes on each side to brown the chicken. Mix together the onion soup mix and pineapple with juice. Pour the mixture over the chicken. Wrap in foil and bake about 45 minutes at 350 degrees. Your chicken should be very moist after being cooked in wrapped foil.

When grapes are in season, you can cook chicken with grapes also:
3 or 4 chicken breasts
3/4 cup seedless, green grapes
1/3 cup white wine
2 tablespoons butter

This recipe is done in a skillet. Melt the butter in the skillet. Add chicken and brown on all sides. Add in the wine and coat both sides of the chicken in the wine. Cover and simmer about 45 minutes. Chicken should be cooked through. Add the grapes and cook until grapes are heated through. Uncover and serve. When serving, serve a portion of grapes with the chicken. You'll taste the grape flavor as you're eating.

All of my recipes call for chicken breasts, because that's what my family prefers. If you prefer dark meat, substitute the equivalent amount of dark meat to each recipe. We tend to use skinless boneless chicken breasts. This does cause the chicken to be a bit drier. My mom cooks chicken with the skin on and bones in. She much prefers the moister end result.
Article Source: http://EzineArticles.com/expert/Audrey_Okaneko/34332

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