fruited chicken
(1 rating)
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This can also work with pork!
(1 rating)
yield
4 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For fruited chicken
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1/4 cdried apricots or cranberries, small diced
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1/4 csour cherries, pitted and small diced
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1 mdjuice of orange
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1/2 Tbsporange zest
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2 Tbsporange liqueur
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1/4 cgreen onions, sliced chiffonade or leek sliced chiffonade
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1/4 tspgarlic powder
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1/4 tsppaprika
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1/8 tspthyme, dried
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0 pinchsalt and pepper to taste
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0 Tbspolive oil as needed
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4 lgboneless, skinless chicken breast or boneless butter-flied pork loins
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2 Tbspflour
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2 Tbspbutter
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1 cchicken stock
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0 pinchwhite pepper, ground to taste
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0 cleftover onion/fruit mix
How To Make fruited chicken
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1Preheat oven to 325°F.
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2Dice fruits and onions to small dice; mix with orange juice, zest, garlic, paprika, salt, pepper, thyme and 1 tbsp liqueur. Sautee until onions are translucent. Remove from heat.
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3Cover chicken/pork with plastic wrap and pound flat with meat mallet until ¼” thick. Use the tenderizer (pointed) side. Don’t pound too much or the protein will fall apart and you won’t be able to move to the next step.
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4Place ¼ cup of onion/fruit mixture to flattened protein and roll up; secure with toothpick. Coat with EVOO and place in a sauté pan. Brown on all sides. Place in a glass baking dish sprayed with non-stick spray. Cover with foil and bake for 30mins. Remove foil and finish baking for 10 mins.
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5In pan the protein was browned in, melt butter and add flour. Stir constantly until the mix becomes creamy. Add 1 tbsp orange liqueur and stock. Bring to boil then reduce heat to simmer. Add any leftover onion/fruit mix to the sauce, stirring gently until sauce is reduced by one half. Add salt and white pepper to taste. Coat protein with sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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