Filus59602
Senior Cook
Raspberry Chicken with Plantains
Source: Better Homes and Gardens
Fresh raspberries and plantains make a refreshing sweet-sour sauce to go over tender grilled chicken.
Makes 4 servings.
1 cup fresh raspberries
2 tablespoons granulated sugar
1 teaspoon cooking oil or butter
2 ripe plantains or firm bananas, sliced
2 tablespoons brown sugar
2 tablespoons white wine vinegar
2 green onions, thinly sliced
1 small jalapeno pepper*, seeded, if desired, and finely chopped
4 medium skinless, boneless chicken breast halves (about 1 pound total)
Ti leaves (optional)
1. Prepare charcoal grill or preheat gas grill for medium heat. For sauce, combine raspberries and granulated sugar in a small saucepan. Heat over low heat about 3 minutes or until berries are softened. Press berry mixture through a fine-mesh sieve; discard seeds. Set aside.
2. In a large nonstick skillet, heat oil or butter over medium heat. Add the plantains, if using, and cook and stir about 2 minutes or until plantains are lightly browned and slightly softened. Stir in bananas, if using, and the brown sugar and vinegar. Heat through. Remove from heat; stir in green onion and jalapeno pepper.
3. Sprinkle chicken with salt and pepper. Grill chicken directly over medium heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. To serve, spoon berry sauce over chicken. Serve with prepared plantains or bananas.
*Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them, and be sure to wash your hands thoroughly afterward.
Nutritional facts per serving: calories: 308 , total fat: 3g , saturated fat: 1g , cholesterol: 66mg , sodium: 80mg , carbohydrate: 43g , fiber: 4g , protein: 28g ,
:p
Source: Better Homes and Gardens
Fresh raspberries and plantains make a refreshing sweet-sour sauce to go over tender grilled chicken.
Makes 4 servings.
1 cup fresh raspberries
2 tablespoons granulated sugar
1 teaspoon cooking oil or butter
2 ripe plantains or firm bananas, sliced
2 tablespoons brown sugar
2 tablespoons white wine vinegar
2 green onions, thinly sliced
1 small jalapeno pepper*, seeded, if desired, and finely chopped
4 medium skinless, boneless chicken breast halves (about 1 pound total)
Ti leaves (optional)
1. Prepare charcoal grill or preheat gas grill for medium heat. For sauce, combine raspberries and granulated sugar in a small saucepan. Heat over low heat about 3 minutes or until berries are softened. Press berry mixture through a fine-mesh sieve; discard seeds. Set aside.
2. In a large nonstick skillet, heat oil or butter over medium heat. Add the plantains, if using, and cook and stir about 2 minutes or until plantains are lightly browned and slightly softened. Stir in bananas, if using, and the brown sugar and vinegar. Heat through. Remove from heat; stir in green onion and jalapeno pepper.
3. Sprinkle chicken with salt and pepper. Grill chicken directly over medium heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. To serve, spoon berry sauce over chicken. Serve with prepared plantains or bananas.
*Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them, and be sure to wash your hands thoroughly afterward.
Nutritional facts per serving: calories: 308 , total fat: 3g , saturated fat: 1g , cholesterol: 66mg , sodium: 80mg , carbohydrate: 43g , fiber: 4g , protein: 28g ,
:p
