Chicken Strips With Rice Oranges And Dried Cherries Recipes

CHICKEN STRIPS WITH RICE, ORANGES AND DRIED CHERRIES

Steps:

• Combine the rice with 1 cup of water in a heavy-bottom pot, and bring to a boil. Reduce heat, and simmer, covered, for 17 minutes.
• Wash and dry the chicken, and cut into 1/2-inch-wide strips. Combine the lemon and lime juices; grate the orange rind to yield 1 teaspoon, and add to the juices with the mustard and sugar. Brush the chicken with the mixture, and set aside until it is time to cook.
• To cook, heat a small nonstick pan until it is hot. Reduce heat to medium high, lightly spray with nonstick pan spray and add the oil. Saute the chicken strips in the hot oil until they are golden on both sides.
• Peel orange and cut sections in half. When rice is cooked, add orange sections, cherries, pepper and salt.
• Wash, dry and chop the cilantro. Serve the chicken strips with the rice, sprinkled with cilantro.

WILD RICE, BROWN RICE AND DRIED FRUIT PILAF

Steps:

• Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.
• Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
• Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat. You can prepare up to a day in advance and refrigerate. Bring to room temperature before serving.

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

CHICKEN WITH DRIED CHERRY SAUCE

Steps:

• Place flour and salt in a bag-add chicken-shake to coat.
• Melt butter in a large skillet over medium heat.
• Add chicken, cook 8 minutes on each side-depending on the size of the breasts-until done.
• Remove chicken and set aside, keeping warm.
• Add juice to skillet and the next 5 ingredients, bringing mixture to a boil.
• Cover and reduce heat, simmering for 5 minutes.
• Combine cornstarch and water-add to juice mixture.
• Bring to a boil and boil for 1 minute, stirring constantly.
• Remove from heat.
• Serve sauce with chicken.

CHICKEN-WILD RICE CASSEROLE WITH DRIED CHERRIES

Steps:

• Mix wild rice, cherries, onion, carrots, celery, applesauce and salt in 6-quart slow cooker. Arrange chicken drumsticks and thighs over rice mixture. Pour soup over chicken; pour broth over all. Sprinkle thyme on chicken.
• Cover and cook on high heat setting 4 to 6 hours or until wild rice is tender.

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

Steps:

• Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

ZIPPY ORANGE CHICKEN AND RICE

Steps:

• Heat 2 Tbsp. of the dressing in skillet on medium-high heat. Add chicken and green pepper; cook and stir 5 minutes or until chicken is cooked through. Drain. Reduce heat to medium.
• Mix remaining dressing, juice and sugar. Stir into skillet; bring to boil.
• Remove from heat; add rice, orange segments and pineapple. Let stand, covered, 5 minutes.

CHICKEN AND WILD RICE SALAD WITH DRIED CHERRIES

Steps:

• 1. Cook rice mix as directed on package, except omit butter. Spread rice evenly in thin layer on large cookie sheet. Let stand 10 minutes, stirring occasionally, until cool.2. Mix chicken, apple, bell pepper, celery and cherries in large bowl.3. Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. Add rice and soy sauce mixture to apple mixture. Gently toss until coated. Add peanuts gently toss.wing it!Transform this salad into a masterpiece. Add 1/2 cup chopped dried apricots. Turn up the heat by sprinkling in 1/4 teaspoon crushed red pepper.1 SERVING: Calories 180 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 20mg Sodium 380mg Carbohydrate 22g (Dietary Fiber 2g) Protein 10g * % DAILY VALUE: Vitamin A 2% Vitamin C 34% Calcium 2% Iron 6% * DIET EXCHANGES: 1 Starch, 1 Vegetable, 1/2 Lean Meat, 1 Fat * CARBOHYDRATE CHOICES: 1 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN, BAKED WITH ORANGES, APRICOTS AND DRIED CRANBERRIES RECIPE

Steps:

• arrange chicken breasts in single layer in a lg deep pan. sprinkle with onion, paprika, rosemary, pepper, dried apricots, dried cranberries and mandarin oranges. blend flour with 1/2 cup orange juice. add orange zest, grand marnier and remaining 1 1/2 cups of orange juice. pour over chicken. bake uncovered in the oven at 350. baste every 15 minutes, for 45 minutes, or until juices run clear. remove chicken from pan and cut into strips. place chicken strips over rice or angel hair pasta and cover with sauce.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

CRISPY BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
• Cut chicken breasts into thin strips, about 1-inch wide.
• Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
• Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.

CURRIED CHICKEN WITH APPLES AND DRIED CHERRIES

Steps:

• Wash, dry and cut chicken into one-inch cubes.
• Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
• Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
• Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
• Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
• Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
• When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.