Wednesday, January 17, 2007
An oldie but a goodie
Caramelized Onion Chicken
Cooking Light Annual Recipes 2003 Copyright 2002
1 pound chicken breast tenders
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon olive oil
½ cup sliced onion
½ cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
½ teaspoon dried rosemary
1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Add chicken to pan, sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.
2. Add jam and remaining 4 ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Retune chicken mixture to pan; cook 4 minutes, stirring occasionally.
Yield: 4 servings Per serving: 246 cal, 2.6 g fat, 26.6 g protein, 28.5 g carbs, .5 g fiber, 66 mg chol, 521 mg sodium
I've actually made this recipe a few times before, pre-blog. It's not that it's so incredibly good, although it is tasty, but it's just a good way to use up the seedless raspberry jam that I always have left after Christmas. It does have an odd appearance due to the pink sauce. If you don't like sweetness in your savory dishes, you won't like this. I actually ate the leftovers for breakfast this morning and it was very good reheated too.
I really enjoy the Cooking Light Annuals. They don't have a lot of pictures and they can be a bit difficult to deal with, since they're organized by month but they do come with several good indexes to help you find recipes.
Blast From The Past: Out-of-This-World Waffles from just last week. I made another batch for my husband yesterday and used a cup of whole wheat flour in place of one cup of the AP flour. I ran out of AP flour but I think they were even better with the whole wheat flour. They were more flavorful. Next time, I'll add the ww flour and cut back on the oil a bit.
Question of the Day: Do you ever eat leftovers for breakfast?