FRUITED CHICKEN CURRY
The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.
BAKED FRUITY CHICKEN
This chicken is absolutely delicious and moist. Its' slightly sweet flavor & sauce keeps everyone asking for more. I always serve it over a bed of rice with plenty of steamed vegetables. I often substitute canned peaches for the fruit cocktail. If you desire more sauce, simply use all of the syrup from the canned fruit. It turns out much tastier if made with chicken pieces with the skin left on.
Provided by Milwaukee Girl in t
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375 degrees.
- In a 13 X 9-inch pan, melt butter in the oven.
- In a plastic bag or large bowl with a cover, combine flour, salt, paprika and pepper.
- Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, skin-side-up.
- Combine remaining ingredients with 1/2 cup of reserved syrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces.
- Bake at 375 degrees for 50 minutes, basting occasionally with sauce.
- Spoon fruit cocktail over chicken; sprinkle with additional cinnamon if desired.
- Return to oven and bake for 15 - 20 minutes longer or until chicken is tender.
SHARON'S FRUITED CHICKEN
Make and share this Sharon's Fruited Chicken recipe from Food.com.
Provided by Hill Family
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large baggie, mix ¾ C flour and seasonings. Add chicken pieces a few at a time until all coated.
- Brown chicken in margarine.
- Place in baking dish, reserving drippings in pan.
- Drain fruit (keep 1 C syrup)and arrange fruit over chicken.
- Stir corn starch and sugar in drippings. Add 1 C syrup from pineapple and teriyaki sauce.
- Cook and stir until thickened and bubbly. Spoon over meat.
- Cover and microwave on high 5 minutes. Serve over rice.
Nutrition Facts : Calories 889.9, Fat 49.5, SaturatedFat 11.6, Cholesterol 181.6, Sodium 1365.9, Carbohydrate 46, Fiber 2.7, Sugar 19.6, Protein 64
"CHICKEN" MADE WITH JACKFRUIT RECIPE BY TASTY
This popcorn chicken recipe is perfect for someone that is vegan and misses that juicy, crunchy burst of flavor they get from popcorn chicken OR someone who is trying to eat more plant based and doesn't want to give up what they love.
Provided by Merle O'Neal
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the warm water and bouillon cube and whisk to dissolve the bouillon.
- Drain the jackfruit and rinse under cold water. Remove any seed pods and discard. Add the jackfruit to the bowl and marinate for 30 minutes. This will help remove some of the briny flavor from the canned jackfruit. After marinating, drain and set the jackfruit aside.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the garlic powder, onion powder, paprika, smoked paprika, cayenne, black pepper, and 1 teaspoon of salt.
- In a medium bowl, combine the jackfruit and 1 tablespoon of the spice blend, tossing well to coat.
- Transfer to the prepared baking sheet and bake for 15-18 minutes, until the jackfruit has partially dried out.
- Heat the canola oil in a large, high-walled skillet over medium-high heat to 375°F (190°C).
- In a medium bowl, whisk together the non-dairy milk, apple cider vinegar, ½ cup (65 G) flour, the remaining teaspoon of salt, and the baking soda..
- In a separate medium bowl, combine the remaining cup of flour, the cornstarch, and remaining spice blend. Stir well.
- Coat the jackfruit in the batter, letting any excess drip off. Then, coat in the flour mixture.
- Working in batches, fry the coated jackfruit in the hot oil until golden brown, 2-3 minutes, flipping halfway and frying for another 1-2 minutes. Transfer to a paper towel-lined plate to drain and season with more salt if desired.
- Serve hot.
- Enjoy!
CHICKEN BREASTS WITH FRUIT SALSA
Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.
Nutrition Facts : Calories 164 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 223mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
FRUITED CURRY CHICKEN SALAD
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.
Provided by Karen L. Baker
Categories Salad Curry Salad Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g
FRUITED CHICKEN SALAD
Grapes, mandarin oranges and pineapple chunks add fruity goodness and color to this hearty main-dish salad. It's perfect for a large luncheon.-Marion L. Baker, Sun Lakes, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 40-50 servings.
Number Of Ingredients 12
Steps:
- Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next six ingredients. Combine the Miracle Whip, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture. , Chill for several hours or overnight. Add almonds just before serving.
Nutrition Facts :
FRUITED CHICKEN CURRY IN A HURRY
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the rice according to the package directions.
- Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and sauté together for 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.
- Assemble the toppings in small dishes. Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.
- For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above.
EASY FRUITED CHICKEN SALAD
This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.
Provided by jo1527
Categories Salad
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g
FRUITED BARBECUE CHICKEN
Make and share this Fruited Barbecue Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 4h5m
Yield 6-8 dishes, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except chicken and oranges in slow cooker.
- Stir well, then add chicken breast pieces.
- Cover and cook on high for 4 hours.
- When you have 10-15 minutes before it is done, stir in oranges, and serve.
QUICK FRUITED CHICKEN SALAD
From Audrey Moser of Drummond Island, Michigan comes this fresh-tasting chicken salad that's sweetened with pineapple, dates and golden raisins. "I often serve this salad on lettuce, but you could stuff a tomato with it or spoon it into a pita bread as well," Audrey suggests.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken, pineapple, celery, onion, raisins and dates. , In another bowl, combine the Miracle Whip, sour cream, lemon juice, mustard, garlic powder and pepper. Pour over chicken mixture; toss to coat. Serve on a lettuce leaf.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 259mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
FRUITED CHICKEN SALAD
This recipe is for a crowd. I haven't made it yet - so I am saving it here so I can find it when I need it! If you try this recipe before I do - please let me know if there should be any changes! Times are approximate.
Provided by Chef on the coast
Categories Chicken
Time P1DT30m
Yield 40-50 cups, 40-50 serving(s)
Number Of Ingredients 11
Steps:
- Drain the pineapple, reserving 2 TBSP of juice.
- Combine pineapple and the next 6 ingredients.
- Combine mayonnaise, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
- Chill several hours or overnight.
- Add almonds just before serving.
Nutrition Facts : Calories 422.6, Fat 18.3, SaturatedFat 2.9, Cholesterol 58.6, Sodium 405.9, Carbohydrate 43.9, Fiber 3.5, Sugar 17.4, Protein 22.4
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