Tropical Glazed Chicken Strips |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe was given to me by our pastor's wife. We live on a 65-acre avocado ranch and have many varieties of avocados to choose from. With our children grown and gone, my husband and I keep quite busy ranching. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each), cut in half lengthwise |
2 tablespoons canola oil |
3/4 cup thawed pineapple-orange juice concentrate |
1/4 cup butter, cubed |
1 teaspoon ground ginger |
1 teaspoon soy sauce |
1 medium ripe avocado, peeled and sliced |
1 tablespoon lime juice |
1/2 cup macadamia nuts |
hot cooked brown rice |
Directions:
1. In a large skillet, brown chicken in oil. Transfer to a greased 11-in. x 7-in. baking dish.
2. In a saucepan, combine the juice concentrate, butter, ginger and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon sauce over chicken.
3. Bake, uncovered, at 350° for 25-30 minutes or a meat thermometer reads 170°, basting occasionally. Brush avocado slices with lime juice. Arrange chicken, avocado and nuts over rice. Yield: 4 servings.
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