Tuesday, September 23, 2008

Mango-Cranberry Chicken

From "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik

Makes 4 entrees, 4 servings each

1 tray (about 6 pounds) boneless, skinless chicken half-breasts
1/2 cup chopped dried mango (about 4 ounces)
1/4 cup dried cranberries
2/3 cup boiling water
2 (9-ounce) jars mango chutney (about 2 cups)
1/2 cup rice vinegar
1/4 cup minced onion
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon toasted sesame oil
1 tablespoon curry powder
4 (1-gallon) freezer bags, labeled

1. Rinse and trim chicken and cut into bite-size strips. Divide the chicken evenly among the four 1-gallon freezer bags.
2. Place mango and cranberries in a medium bowl and cover with boiling water; stir. Add chutney, vinegar, onion, garlic, sesame oil and curry powder; stir. Divide cooled sauce evenly over the chicken.
3. Seal and freeze.

TO COOK ONE ENTREE
1. Completely thaw one entree in the refrigerator.
2. Simmer chicken and sauce in a large skillet over medium heat until meat is thoroughly cooked, 15 to 20 minutes.
3. Serve hot over rice or noodles.

3 comments:

MJ said...

Wow - This looks great... thanks for sharing it!

MJ

michellewaite1 said...

I have that cookbook and it rocks! My favorite recipe is the mozzeralla meatballs.

K. Neville said...

Thanks for posting this recipe. I'm so glad you're enjoying the book. Please come by sometime and visit FixFreezeFeast.com. We've got a blog and a podcast now too. :) Kati