Ingredients
1 1/4 cup unsweetened pineapple
1 juice
1/4 cup golden raisins
1/2 tsp crushed red pepper
2 cl garlic sliced
4 (4 oz.) boned, skinned
1 chicken breasts
1/4 cup low-sugar strawberry
1 spread
1/4 tsp cornstarch
1 green onion strips
Directions
Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non-
Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat &
Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep
Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To
3/ 4C.; Stirring Occasionally. Combine Strawberry Spread &
Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy.
Serve Sauce Over Chicken; Garnish With Green Onion Strips.
215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)
Servings: 4 servings
Chicken With Spicy Fruit Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
We are able to trace the history of written recipes far back into antiquity, in truth as far into history as the early Egyptians, and potentially, even further back. In practice though, generally, these ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
As our culinary historical trip moves to more modern times we have two interesting books from the 1300s - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the indian curry that is served today, but instead descriptions of the types of meals eaten by the upper classes of the period. By the arrival of the twentieth century, recipe books were in high demand, due to more people being able to read, more free time and having more money. |
We hope you enjoy this Chicken With Spicy Fruit Sauce recipe.
