Montego Bay Chicken
Ingredients:
1/4 cup reduced-sodium soy sauce
1/4 cup orange juice
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon hot pepper sauce
1 teaspoon rum extract
1 teaspoon minced fresh gingerroot
4 boneless skinless chicken breast halves (4 ounces each)
Directions:
In a large resealable plastic bag, combine the soy sauce, juice, sugar, garlic, hot pepper sauce, extract and ginger; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a termometer reads 170 degrees F.
Yield: 4 servings.
Nutrition information: One serving equals 138 calories, 1 g fat, 66 mg cholesterol, 379 mg sodium, 3 g carbohydrate, trace fiber, 27 g protein.
Source: Taste of Home. You can find it here.
Notes: This was really a good mix of flavors and very easy. Always a good thing!
Above: I broiled my chicken rather than grilling it. Maybe not as pretty as it would have been had I grilled it, but still just as tasty!
Apricot-Lemon Chicken
Ingredients:
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 teaspoons canola oil
1/3 cup apricot spreadable fruit
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons grated lemon peel
Directions:
Flatten chicken to 1/2-inch thickness. Combine the curry powder, salt, and pepper; sprinkle over chicken.
In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170 degrees F. Remove to a serving plate; keep warm.
Add the spreadable fruit, water, and lemon juice to the pan; cook and stir for 1-2 minutes or until syrupy. Serve over chicken; sprinkle with lemon peel. Yield: 4 servings.
Nutrition information: 1 chicken breast half with 1 tablespoon sauce equals 261 calories, 6 g fat, 94 mg cholesterol, 377 mg sodium, 15 g carbohydrate, trace fiber, 34 g protein.
Source: Taste of Home. You can find it here.
Notes: I just sprinkled the chicken with curry powder to my taste. Plus, I cut the chicken into cutlets. I also used more than 1/3 cup of apricot jam (I used homemade freezer jam rather than apricot spreadable fruit). Yum. This was so good.
Crispy Apricot Chicken
Ingredients:
4 boneless skinless chicken breast halves (6 ounces each)
6 tablespoons butter, melted, divided
1 cup biscuit/baking mix
1 tablespoon minced fresh parsley
1 tablespoon canola oil
1/4 cup apricot preserves
2 tablespoons orange juice
Directions:
Flatten chicken to 1/4-inch. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.
In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.
Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.
Yield: 4 servings.
Source: Taste of Home. You can find it here.
Notes: This was really tasty. Even my picky boys loved it and gobbled it up. Delicious! Oh, and doesn't apricot jam just make everything better?
I read once that chicken is the cook's canvas. True dat!
ReplyDeleteI never tire of it. These look great!