Chicken With Strawberry Sauce Recipes

ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE

Steps:

• In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.

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 CHICKEN

Steps:

• Place the chicken breasts into a shallow bowl, and drizzle with white wine; sprinkle with rosemary. Refrigerate for at least 1 hour.
• Heat the vegetable oil in a skillet over medium-high heat, and remove the chicken from the marinade, shaking off excess marinade. Retain the marinade. Place the chicken breasts into the hot oil, and brown on both sides, about 5 minutes per side. Set the chicken breasts aside.
• Place the strawberries and strawberry yogurt in a blender, and pulse several times to puree. Pour the strawberry mixture into the skillet and stir in the marinade, cinnamon, nutmeg, and lemon juice. Bring to a boil, scraping up and dissolving any brown flavor bits from the bottom of the skillet. Lay the chicken breasts into the strawberry sauce, cover, and simmer over medium-low heat until the chicken is no longer pink inside, about 20 minutes. An instant-read thermometer, inserted into the thickest part of a breast, should read 160 degrees F (70 degrees C). Stir occasionally while simmering.

STRAWBERRY SAUCE CHICKEN

Steps:

• Place boiled chicken on a serving platter and keep warm.
• In a blender mix together the nectar, cornstarch, lemon juice, strawberries and sugar (if desired). Pour mixture into a saucepan and bring to a boil over medium heat. Cook, boiling, for 1 minute. Serve hot over reserved chicken.

STRAWBERRY GLAZED HOT SAUCE WITH CHICKEN

Steps:

• 1 Coat chicken with egg, tapioca, salt, bouillon, chicken seasoning and set aside. 2 Place strawberry, vinegar, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat until well thickened to taste. Set it aside. 3 Heat up oil on the stove for up to 350 degrees 4 Start frying the chicken in batch until light golden brown. 5 Remove and pour the strawberry glazed sauce over the fried chicken. 6 Toss until all chicken are well coated. 7 Serve as is or with rice or noodle

ALMOND CRUSTED CHICKEN WITH A STRAWBERRY BALSAMIC SAUCE

Steps:

• Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
• Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
• Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Bake chicken for 30-35 minutes.
• For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
• Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!

GORGONZOLA STUFFED CHICKEN BREASTS WITH STRAWBERRY GASTRIQUE

Steps:

• Combine gorgonzola, thyme, pepper and prosciutto in a bowl. Cut a horizontal slip through the thickest portion of each chicken breast half to form a pocket. Spoon 3 tablespoons of cheese mixture into each pocket. Season chicken with salt and pepper.
• To make the sauce, place strawberries in a small saucepan. Partially mash strawberries with a fork or large spoon. Stir in sugar, vinegar, broth, coriander and black pepper.
• Bring mixture to a boil. Reduce heat and simmer until mixture has reduced to 2/3 cup, this should take about 30 minutes.
• Strain strawberry sauce through a sieve over a bowl. Discard the solids. (I actually left the sauce as is and did not strain.).
• Heat olive oil in a large skillet over medium heat. Cook chicken 5 minutes per side, or until browned and completely cooked. Serve with sauce.

GRILLED CHICKEN WITH STRAWBERRY BASIL SAUCE

Steps:

• Season chicken with salt & pepper and cook on grill or grill pan for about 5 minutes per side until done. Timing will vary depending on thickness of breasts. Cook until juices run clear and no longer pink. (If using a grill pan on the stove, grease with about 1/2 tablespoon of coconut oil before placing chicken on it).
• While chicken cooks, melt coconut oil in a small skillet over medium heat.
• Add strawberries, basil, mint and orange juice and simmer for about 10 minutes until reduced and thickened.
• Spoon strawberry sauce over cooked chicken and garnish with additional basil & mint.

CHICKEN CUTLETS WITH STRAWBERRY ONION CREAM SAUCE

Steps:

• Dipped cutlets into eggs, then into the flour, then into breadcrumbs. Cover well.
• Heat oil - add cutlets to oil on a medium flame.
• Cook for about 4 minutes on each side until golden brown.
• Remove from frying pan and place in a dish lined with a paper towel.
• Set aside chicken to prepare the cream sauce.

STRAWBERRY BASIL CHICKEN

Steps:

• Begin by heating a large skillet to medium heat.
• Prepare your chicken breasts: you may need to pound the breast to make them a bit thinner, mine were approximately 1 inch. While the skillet is heating up, marinate the chicken with garlic and balsamic vinegar.
• Add oil to the pan. Cook for 3-5 minutes per side (until golden brown, but cooked through). Set aside.
• Meanwhile, prepare the topping. Toss together strawberries and basil. Top each chicken breast with strawberry mixture, and salt and pepper to taste. Add additional balsamic vinegar or balsamic glaze* if desired. Serve immediately.

CHICKEN WITH STRAWBERRY SAUCE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Prepare the chicken breasts for baking, using a non-stick cooking spray on a baking pan. Pat the meat dry.
• 3. Lightly sprinkle chicken with salt and pepper.
• 4. Bake chicken for 20 minutes on one side.
• 5. While chicken bakes, mix cornstarch, sugar, nutmeg, pepper with 1/2 cup of water. Mix well.
• 6. Add strawberries and wine to sauce. Bring to a boil.
• 7. Once sauce is boiling, reduce heat, simmer about 5 minutes then add the mint.
• 8. When the chicken had baked for 20 minutes, turn it over and sprinkle lightly with salt and pepper and continue to bake for 15 - 20 more minutes, until internal temperature reads 165 degrees F.
• 9. When chicken is 165 degrees F, brush with SOME of the sauce (I use 1/4 or less) and continue to bake for 5 - 7 more minutes.
• 10. Spoon more of the sauce over and serve. (I think white rice or wild rice is perfect under this!)
• 11. Any left over sauce (we always have some) can be served over ice cream (hey, it's no weirder than over chicken!). We are also going to try it over baked brie.

GRILLED CHICKEN WITH SPICY STRAWBERRY BBQ SAUCE

Steps:

• Split open the habanero pepper, carefully scrape out seeds, and mince the pepper very finely. (Wear gloves or wash your hands well after you are done.)
• Add pepper, diced garlic and ginger, and quartered strawberries to a medium pot with olive oil and a pinch of salt. Cook over medium heat until strawberries start to break down, about 6-7 minutes.
• Add all fruit spread, soy sauce, Worcestershire sauce, and dried mustard. Bring sauce to a slight simmer. Stir until ingredients are mixed together well. Remove from heat and let sauce cool a bit. Then puree in a food processor until smooth.
• Return sauce to the heat, bring back to a simmer and let reduce for 10 minutes over low heat. Season sauce with salt and pepper to taste. When sauce is the desired thickness, remove from heat. Remember that it will continue to thicken as it cools.
• Season chicken as desired and grill. Serve sauce over grilled chicken. Notes: Because this BBQ sauce is sweet, it will burn easily on the grill. Either add it at the very end of grilling, or grill chicken first and spoon sauce over chicken just before serving. Serve with extra sauce on the side for dipping.