Strawberry Jammed Chicken Recipes

BARBECUED STRAWBERRY CHICKEN

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.

STRAWBERRY BALSAMIC CHICKEN

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.

STRAWBERRY CHICKEN

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.

STRAWBERRY CHICKEN STIR FRY

Steps:

• Place the chicken in a bowl and combine with the light soy sauce, rice wine or dry sherry, and cornstarch. Marinate the chicken for 15 minutes.
• In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce). Set aside.
• Heat a wok or heavy skillet over medium-high heat. When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds), then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.
• Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds), give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken.
• When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.

EASY STRAWBERRY CHICKEN

Steps:

• Note::If your chicken crowds the pan a little you may want to start with 14 cup water and jam and add more halfway through cooking if needed.
• Dissolve half of jam in hot water, pour into 8x8 pan.
• sprinkle chicken with pepper and cinnamon, press with back of spoon to adhere spices.
• spread 2 tablespoons of jam on each breast CAREFULLY, it should be a fairly thick layer.
• Bake at 350 degrees for 1 hour.
• Jam should thicken slightly when cooked.
• Serve with cold jam on the side.

BERRY-JAM FRIED CHICKEN

Steps:

• Prepare the marinade: In a large bowl, whisk the egg, vinegar and jam. Add chicken cutlets, turn until coated, cover and chill for at least 30 minutes or overnight.
• Prepare the dredge: In a large bowl, whisk the flour, cornstarch and spices until combined.
• When you're ready to fry, add enough peanut oil to a large (10-inch) cast-iron skillet to form a layer that is 1 inch deep. Heat oil over medium-high to around 300 degrees.
• Brush off any bits of fruit from the chicken. With one hand, coat each cutlet in the seasoned flour dredge. Set coated cutlets to the side of the bowl while you coat the remaining ones. Wash your hands.
• Fry the chicken: Working in batches to avoid crowding, and adjusting the temperature as needed to hover around the 300-degree mark, place 2 to 3 pieces of chicken at a time in the fat. Using tongs, flip the chicken at the 3-minute mark, 7-minute mark and 8-minute mark, cooking until the chicken appears to float and is golden brown. (Each batch should fry for about 8 minutes total.)
• Transfer fried cutlets to a wire rack set over a baking sheet. Sprinkle both sides with kosher salt and cook remaining cutlets.
• Serve chicken on a scallion cornmeal waffle, if you like, or with bacon cornbread with Cheddar and scallions. Or, for a lighter morning or midday meal, serve with a breakfast salad.