Strawberry Chicken
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 1 (8 ounce) can tomato sauce
- 1 cup strawberry jam
- 2 tablespoons red wine vinegar
- 1 teaspoon Mexican seasoning (or up to 1 Tbsp, to taste)
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon ground ginger
- 8 (1/2 lb) boneless skinless chicken breasts
- 6 -8 cups cooked rice
- 1 1⁄2 tablespoons cornstarch
directions
- Combine tomato sauce, jam, vinegar, Mexican Seasoning, thyme and ginger. Pour into lasagne pan.
- Preheat oven to 400 degrees F.
- Rinse chicken and pat dry. Cut into bite sized pieces, and add to sauce in pan.
- Toss chicken to coat with sauce.
- Bake until cooked through, about 30 - 40 minutes.
- Remove chicken to serving dish.
- Combine cornstarch with a couple tablespoons sauce. Stir to make a paste.
- Pour remaining sauce into saucepan. Combine with cornstarch paste.
- Boil sauce, stirring constantly, until thickented, about 5 - 10 minutes.
- Serve chicken and sauce over rice.
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RECIPE SUBMITTED BY
Since leaving for college, I've enjoyed becoming familiar with new types of foods. My husband's family served several American classics that I hadn't eaten much growing up, and in southern California, we got to know international cuisines, like Indian and Thai. I used to follow recipes as exactly as possible, but then I started making substitutions for medical dietary restrictions, and now I'm even creating my own recipes.