Strawberry Glazed Hot Sauce With Chicken Recipes

STRAWBERRY BALSAMIC CHICKEN

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.

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

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.