BARBECUED STRAWBERRY CHICKEN
When it's time to impress family and friends, we serve barbecued chicken garnished with strawberries. It's easier than anyone would ever guess. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender, about 1 minute., Stir in barbecue sauce, brown sugar, vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Return chicken to pan. Bake until a thermometer reads 165°, 12-15 minutes. Stir in strawberries.
Nutrition Facts : Calories 495 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 829mg sodium, Carbohydrate 49g carbohydrate (42g sugars, Fiber 2g fiber), Protein 35g protein.
STRAWBERRY JAMMED CHICKEN
Make and share this Strawberry Jammed Chicken recipe from Food.com.
Provided by Katha
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except chicken in a small bowl.
- Microwave about 15 seconds to melt sugar.
- Stir to blend.
- Brown chicken in a large saute pan coated with cooking spray about 5-10 minutes.
- Add sauce.
- Cook over low heat stirring sauce & turning chicken occasionally for about 10 minutes or until chicken juices run clear.
- Serve with rice if desired.
- 4 servings.
Nutrition Facts : Calories 310.4, Fat 12.2, SaturatedFat 3.3, Cholesterol 72.6, Sodium 167.6, Carbohydrate 24.4, Fiber 0.5, Sugar 17.9, Protein 24.1
STRAWBERRY CHICKEN
Another one from the Sunset Low-Fat Cookbook...thighs baked in a sweet-sour sauce and served atop a bed of rice-yummy!
Provided by Julie Bs Hive
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow 3-qt casserole, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger.
- Rinse chicken and pat dry; add to sauce and turn to coat. Bake in a 400° oven, basting occasionally, until meat near bone is no longer pink; cut to test after 45 minutes of baking. Salt to taste.
- Spoon rice on to a platter. Top with chicken, sauce, and onions.
Nutrition Facts : Calories 508.6, Fat 6, SaturatedFat 1.5, Cholesterol 114.5, Sodium 355.8, Carbohydrate 81.5, Fiber 2.1, Sugar 37.5, Protein 30.4
CHICKEN STRAWBERRY SALAD
Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.
Nutrition Facts : Calories 389 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 549mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 5g fiber), Protein 28g protein.
STRAWBERRY BALSAMIC CHICKEN
Savory, sweet and simply divine. This stunning dish marries two amazing flavors in an amazing way, for easy but high-class food. Best when marinated for up to 24 hours in the fridge, but this recipe is designed for only an hour.
Provided by CHEFSINGLEDAD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
- Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
- While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
- Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 52.7 g, Cholesterol 87.6 mg, Fat 11.6 g, Fiber 1.6 g, Protein 33.6 g, SaturatedFat 2.9 g, Sodium 666.6 mg, Sugar 48.5 g
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GRILLED CHICKEN BREAST WITH STRAWBERRY AVOCADO SALSA
From wellplated.com
5/5 (13)Total Time 1 hr 35 minsCategory Main CourseCalories 408 per serving
- Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so that each piece cooks evenly. Place in a large ziptop bag.
- In a small bowl or large measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, honey, salt, pepper and cilantro. Pour over the chicken, seal the bag, then "squish" to coat the chicken evenly. Refrigerate for 1 hour or up to 1 day, rotating the bag once or twice if time (and memory) allow.
- When ready to grill, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes. Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
- While the grill preheats, prepare the strawberry salsa: Place the red onion in a small bowl and cover with very hot tap water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside. In a mixing bowl, gently stir together the strawberries, jalapeno, cilantro, lime juice, honey, and 1/4 teaspoon kosher salt. Stir in the avocado. Taste and add a bit more salt if you feel it tastes a little too flat or additional honey if it is too spicy. Drain the red onion and it to the salsa. The longer it sits, the more mild its taste, so you can wait to drain and add it just before serving if you like.
STRAWBERRY BASIL CHICKEN - WHOLESOMELICIOUS
From wholesomelicious.com
4.9/5 (15)Category Main CourseCuisine AmericanTotal Time 15 mins
- Prepare your chicken breasts: you may need to pound the breast to make them a bit thinner, mine were approximately 1 inch. While the skillet is heating up, marinate the chicken with garlic and balsamic vinegar.
- Add oil to the pan. Cook for 3-5 minutes per side (until golden brown, but cooked through). Set aside.
- Meanwhile, prepare the topping. Toss together strawberries and basil. Top each chicken breast with strawberry mixture, and salt and pepper to taste. Add additional balsamic vinegar or balsamic glaze* if desired. Serve immediately.
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