Fruited Chicken

Original recipe was served over wild rice.

Yield: 1 serving
Community Recipe from

Ingredients

  • 4 pound(s) Boneless, skinless, chicken breasts thawed
  • 29 ounce(s) Peaches (canned) drained, reserve juice
  • 20 ounce(s) Pineapple Chunks drained, reserve juice
  • 15-1/4 ounce(s) Apricot Halves drained, reserve juice
  • 4 slice(s) Mango cut each slice into 3-4 strips
  • 1/2 teaspoon(s) Ground Ginger
  • 2 cup(s) Reserved Juices
  • 4 slice(s) Crystalized Ginger chopped
  • 2-3 tablespoon(s) Cornstarch
  • 1/4 - 1/3 cup(s) Sugar
  • Flour for dredging chicken

Preparation

  1. Cut chicken pieces in half; salt both sides and dredge in flour. Brown in vegetable oil. Place in a greased 13" x 9" casserole dish. Mix fruits together. Blend cornstarch with juices and add to fruits along with the ground and chopped gingers. Pour fruit mixture over chicken pieces and bake 1 hour at 350 degrees.
October 2011

This recipe is a personal recipe added by ChristyR93 and has not been tested or endorsed by MyRecipes.

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