Berried Chicken Recipes

Steps:

• Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
• In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
• In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
• Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
• Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

Steps:

• Using a 1-1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted., In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form., To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners' sugar.

Steps:

• Sprinkle chicken with salt, pepper and ground thyme.
• Heat 1 ½ tablespoons olive oil in a heavy skillet to medium and cook chicken, 3-5 minutes on each side (chicken doesn't need to be cooked through at this point).
• Remove chicken from pan, cover and keep warm.
• Add remaining oil & shallot to pan; cook just about 20-30 seconds.
• Add pomegranate juice to deglaze pan & add blueberries and chipotle.
• Reduce by half.
• Add broth; bring up to boil & reduce by half again.
• Combine cornstarch with about 1 tbsp cold pomegranate juice, mix & add just about 1 tablespoon of heated pan juices; whisk into pan.
• Bring to boil while stirring; add berries & chicken; cook chicken through.

Steps:

• Place mixed greens in a large bowl. Stack chicken slices; halve the stack lengthwise. Cut crosswise into 1/4-inch strips; add chicken strips to lettuce in bowl. Add fresh berries and orange pieces. Stir together yogurt, mayonnaise or salad dressing, and cinnamon in a small bowl. If necessary, add orange juice, 1 teaspoon at a time, to make a drizzling consistency. Spoon salad onto 4 dinner plates; drizzle with dressing. If desired, sprinkle with walnuts or pecans. Fun Fact: Born in Wapakoneta, Ohio, on August 5, 1930, Neil Alden Armstrong is best known as the first human to set foot on the moon. He was mission commander of the Apollo 11 moon landing mission on July 20, 1969. Armstrong and Buzz Aldrin descended to the moon's surface in the lunar module Eagle ("The Eagle has landed."), while Collins orbited above in the command module Columbia. Armstrong's first words after touching the moon's surface were, "That's one small step for man, one giant leap for mankind." The Neil Armstrong Air & Space Museum in Wapakoneta tells the thrilling saga through models, aircraft, photos, film footage, and radio transmissions.

Steps:

• In a large skillet, heat 1 tablespoon of oil and butter.
• When hot, saute onions and garlic till soft, remove onions and garlic.
• Add more oil if needed and brown 4 boneless chicken breast.
• Add to chicken cream of mushroom soup and 1/2-cup water.
• Return onions and spices back to pan with chicken mixture; cover and simmer until done.
• If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.

Steps:

• preheat oven to 350.
• heat butter, honey, dijon mustard, and curry together in a pan.
• place chicken in a baking dish and pour sauce over chicken.
• bake for 50-55 mins.