Strawberry Mint Chicken Food
STRAWBERRY MINT CHICKEN
I hand-pick wild strawberries for this saucy chicken dish. We love it with fresh spring greens and a sweet white wine. -Alicia Duerst, Menomonie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, mix the first five ingredients until smooth; stir in strawberries and wine. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened and strawberries are softened, stirring occasionally. Remove from heat; stir in mint., Sprinkle chicken with salt and pepper. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 165°; brush occasionally with 1/4 cup sauce during the last 4 minutes. Serve with remaining sauce. Sprinkle with green onion.
Nutrition Facts : Calories 224 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
STRAWBERRY-MINT MARGARITA MIX IN
Steps:
- Put the strawberries and mint leaves in a large cocktail shaker. Smash with a wooden muddler for about 30 seconds to blend the ingredients and extract the flavors. Add the margarita base to the shaker and shake or stir to combine. Divide among 4 glasses filled with ice.
STRAWBERRY-MINT COOLER
A refreshing strawberry cooler with a hint of mint - have this cool beverage ready in just 10 minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- In food processor, process 4 cups of the strawberries and the sugar with on-and-off motions until smooth.
- Pour pureed strawberries into large pitcher. Slice remaining 1 cup strawberries; set aside.
- Just before serving, stir in ice, carbonated beverage, sliced strawberries and mint.
Nutrition Facts : Calories 160, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 36 g, TransFat 0 g
MINT CHICKEN
A favorite family recipe that my Mom has made for hundreds of guests. Fresh lemon juice and mint leaves are a must! Serve over hot cooked white rice.
Provided by TXGIRLSX3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
- Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 13.9 g, Cholesterol 34.2 mg, Fat 23.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 301.8 mg, Sugar 0.7 g
STRAWBERRY CHICKEN
Another one from the Sunset Low-Fat Cookbook...thighs baked in a sweet-sour sauce and served atop a bed of rice-yummy!
Provided by Julie Bs Hive
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow 3-qt casserole, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger.
- Rinse chicken and pat dry; add to sauce and turn to coat. Bake in a 400° oven, basting occasionally, until meat near bone is no longer pink; cut to test after 45 minutes of baking. Salt to taste.
- Spoon rice on to a platter. Top with chicken, sauce, and onions.
Nutrition Facts : Calories 508.6, Fat 6, SaturatedFat 1.5, Cholesterol 114.5, Sodium 355.8, Carbohydrate 81.5, Fiber 2.1, Sugar 37.5, Protein 30.4
STRAWBERRY BALSAMIC CHICKEN
Savory, sweet and simply divine. This stunning dish marries two amazing flavors in an amazing way, for easy but high-class food. Best when marinated for up to 24 hours in the fridge, but this recipe is designed for only an hour.
Provided by CHEFSINGLEDAD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
- Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
- While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
- Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 52.7 g, Cholesterol 87.6 mg, Fat 11.6 g, Fiber 1.6 g, Protein 33.6 g, SaturatedFat 2.9 g, Sodium 666.6 mg, Sugar 48.5 g
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- [b]Chicken:[/b] In a medium bowl or zip lock bag, add the chicken, balsamic vinegar, salt and pepper. Mix well. Set aside to marinade while grill heats, or longer if time allows.
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- [b]Strawberry Mint Salsa:[/b] Meanwhile, in a small mixing bowl, add the strawberries, mint, lime juice, salt and pepper. Set aside for the flavors to marry while the chicken cooks.
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