Whistling Marinated Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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WHEN I was a girl, I helped my father prepare Sunday dinner. He sparked my interest in cooking, and we often made this dish together. Papa allowed me to do all the chopping. When I did so, he'd tell me to whistle. Why? Because he knew if I whistled, I wouldn't be eating what I chopped! -Harriet Cremeen, Hensley, Arkansas Ingredients:
1 cup unsweetened apple juice |
1/2 cup flaked coconut |
1/4 cup lemon juice |
2 garlic cloves, minced |
2 teaspoons curry powder |
2 teaspoons salt |
1/2 teaspoon crushed red pepper flakes |
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon olive oil |
1-1/4 cups water, divided |
2 tablespoons cornstarch |
1/4 to 1/2 cup minced fresh parsley |
Directions:
1. In a small bowl, combine the first seven ingredients. Pour half into
2. a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and refrigerate for at least 8 hours. Cover and refrigerate remaining marinade.
3. Drain marinade from chicken. In a large skillet over medium heat, brown chicken in oil. Add reserved marinade and 1 cup water; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°.
4. Combine cornstarch and remaining water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley. Yield: 4 servings.
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