Hey Andrea! You know I was thinking if you are in need of new recipes to try, I have lots of free time and lots of new cookbooks. If you want to give me some "do's" and don'ts" for your hubby and things you like/don't like I can flip through and see if anything else looks good for you guys!
Also, would you mind adding Kari Shaffer to the blog whenever you get a chance? She's been doing a lot of cooking adventures! Her e-mail is shaffer.kari@gmail.com
Ok, so... from Cook's Illustrated... the books which have taught me everything I know...
Pineapple Glazed Chicken
4 boneless, skinless chicken breast
salt and ground black pepper
1 tbsp vegetable oil
1 (20-ounce) can pineapple chunks in juice (NOT syrup)
1/4 c honey
1 tbsp soy sauce
2 tsps curry powder
pinch cayenne
1 tsp cornstarch
1 tbsp apple cider vinegar
1/4 c sliced almonds, toasted
1. Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total.
2. Assemble Glaze: Drain pineapple chunks (over a measuring cup), reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sause, curry powder, and cayenne together.
3. Simmer Chicken in Glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and the thickest part registers 160 degrees on instant-read thermoneter, 8 to 12 minutes.
4. Rest Chicken and Simmer Glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
5. Finish Glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
Jamie's Notes:
- Serve with or over rice.
- Have "step 2" ready before browing the chicken, makes life easier :)
-Be generous in the measurements when making the glaze so you have plenty to pour over the chicken.
- For the toasted almonds, just put them in a little skillet on the stove over medium-low heat and flip them around until nice and toasted, they burn quickly so keep an eye on them!
Enjoy!!
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1 comment:
Thanks Jamie! Looks good! I added Kari, she just has to check her email and do the set up stuff.
Thanks for offering to do meal planning for me! Ok, so you asked for the food guidelines for John, lol here we go:
No ground beef, spaghetti noodles, and pork. John just said that's about it lol, the rest just depends on the mood he's in. Any ideas are greatly appreciated! Thanks so much!
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