Berry Good Chicken Recipes

BLACKBERRY CHICKEN

Steps:

• In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

BERRY GOOD CHICKEN

Steps:

• Whisk, over low heat, the red current jelly, vinegars and salt& pepper.
• Simmer 5 minutes (you can do this ahead of time and put it in a jar in the fridge).
• Heat oven to 375F degrees line a baking dish with foil.
• Brush chicken all over with the sauce, place in a baking dish and bake for 20-30 minutes (depending on the size and if boneless or bone in).
• When chicken is done heat the remaining sauce and stir in the blackberries cook about 2 minutes.
• Place chicken on a platter and pour the sauce over, serve.

BERRY GOOD CHICKEN SALAD

Steps:

• Preheat oven to 375.
• In a small bowl combine dressing and basil, wisk. Cover and allow to sit on the counter to combine flavors. Ken's Steakhouse makes a Balsamic and Basil dressing that also works great! If you choose that route omit this step.
• In a medium bowl, combine olive oil and salt and pepper to taste. Add the chicken breast and toss to completely coat.
• Grill over medium heat until cooked through.
• Remove from the heat and tent with foil. Allow chicken to rest while putting the remaining salad together.
• In a shallow pan combine the almonds and coconut. Pop this in the oven and toast until golden brown. Stirring frequently so as not to burn the coconut and to get an even browning. Remove from the oven and allow to cool.
• In the meantime combine the romaine and the spring mix. Divide evenly amoung 4 large salad bowls, I use my pasta bowls for this.
• Cube the chicken into bite size pieces, or for presentation purposes you could cut it on the bias. Divide the chicken amoung the 4 bowls.
• Next layer: cranberries, strawberries then oranges. Sprinkle liberally with the almond and coconut mixure.
• Drizzle with the dressing right before serving.
• Served with a nice crusty bread just finishes it off. Enjoy!