edium heat until shimmering. Add chicken breasts skin-side down; cook
br>Add the cherry preserves, balsamic vinegar, Italian seasonings, and the
Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
Heat oil in a large frying pan, then brown chicken breasts for 2 minutes on each side. Remove from the pan and keep warm.
Add the balsamic vinegar, sugar and tomato puree to the pan; then simmer, stirring, until the sugar has dissolved.
Put the chicken breasts back into the pan, then simmer for about 15 minutes, turning the chicken occasionally.
Meanwhile cook the potatoes until tender, then mash with butter, yogurt and spring onion.
Serve the chicken in slices on a bed of mash, drizzled with the balsamic sauce.
igh heat.
Season the chicken liberally with salt, pepper and
teaspoon salt over chicken.
Add chicken to pan; cook 1
ed-high heat. Sprinkle the chicken with the salt and pepper
Heat oven to 400\u00b0.
Mix coating mixture and ginger in shaker bag.
Coat chicken as directed on package.
Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan.
Mix preserves and soy sauce in small bowl until well blended.
Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings.
Preparation time:
5 minutes.
Cooking time: 20 minutes.
Mix dressing, oil, soup mix, preserves and lemon juice.
Put chicken in shallow baking dish and pour mixture over.
Bake for an hour at 350\u00b0 or until chicken is done.
Very easy. Serves 4.
You can double recipe for larger groups.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prepare the chicken tenders in the oven as directed, on a foil lined baking sheet.
Meanwhile, melt the butter in a medium skillet and cook the onions until soft.
Blend in the syrup and the mustard.
Cook to a simmer for 1 minute and remove from heat.
Add the cooked chicken tenders to the skillet and stir to coat.
Spreak glazed chicken back onto the baking sheet and cook 5-8 minutes longer until the sauce is set.
eloute sauce by following recipe 469366. However, use chicken stock instead of
il on high heat. Boil for 2-3 mins, then add
For the basil vinaigrette - Place the
FOR THE QUICK METHOD: Rub chicken fresh lemon juice, then with Recipe #488671. Coat
up of the marinade. Place chicken in large resealable plastic bag
>chicken breasts into 1/4\" thickness with cooking mallot. See my recipe for
Pound chicken breasts to even out thickness
For the Mushroom Ragout:
The