In skillet, cover chickenwith water. garnish with coriander leaf. Add chicken, carrot and green onions. In large bowl, whisk together peanut butter, mayonnaise, coriander, lime rind and juice, chili sauce, salt and pepper
Serve over chicken and white rice with fresh kiwi. Salt and pepper both sides of chicken pieces. PANSEAREDCHICKEN BREAST with APRICOT RUM GLAZE4 boneless, skinless chickenbreasts2 tablespoons butter1 bunch green onions, thinly sliced2 cloves garlic, minced2 tablespoons rum1/4 cup white wine1 tablespoon champagne vinegar Juice of 1 lemon 1/2 cup apricot pineapple jam8-12 dried apricots, finely slicedsalt and pepper to taste Melt butter in a large skillet. Brown chicken, turning once, until cooked through - about 4-5 minutes per side. 2 cloves garlic
Dry the chickenbreasts and dredge them lightly in the flour seasoned with salt and pepper. Add the mushrooms, partially cover the chickenwith a lid and let the sauce and mushrooms simmer around the chicken until the chicken is cooked through
While chicken is cooking, combine soup, milk and sour cream in a small saucepan to heated through. With left over stuffing, I came up with my own rendition of stuffedchickenbreasts
Stir constantly until the sauce covers the bottom of the pan. Plump breasts are stuffedwith cranberries and goat cheese with cream and seasoned with savory sage
Transfer chicken to cake rack set on baking pan. Remove pan from heat. With knife, trim and discard fat, sinew, and cartilage from chickenbreasts, keeping skin intact
Remove the chorizo from the casings and saute in a medium pan. Once your chickenbreasts are stuffed, drizzle the tops with a little oil or butter and place on a parchment or foil covered baking sheet
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