Glaze makes chicken breasts to be relished


October 05, 1994|By Rita Calvert | Rita Calvert,Special to The Sun

Chicken is nearly always a sure bet, whether your dinner companions are kids, company or finicky eaters. We can never have enough recipes for the most convenient cut -- the low-cal boneless, skinless breast. This rendition yields a deep-flavored glazed sauce dotted with sweet raisins, crunchy almonds and fresh scallion tops.

This dish is one of those that improves as it ages for a day. You may want to make it ahead for a dinner during the week or even double the batch and enjoy the savory leftovers.

As always, when cooking pasta or noodles, put a large pot of water on to boil before starting the rest of the meal. The large square noodles make a nice change from the typical ribbon style. The package name is Bott Boi. Stir them frequently or they will clump when cooking.

Fast work is made of the acorn squash if it's cooked in the microwave. Prepare this first and let it cook as the noodles boil. It will stay warm even if it finishes ahead of the chicken.

The hardest chore is cutting the squash open, so be careful as you cut it in half from top to bottom and be sure to use a sturdy chef's knife.

Scoop out the seeds with a spoon. Place the squash halves, skin side down, in a glass pie plate and fill the well of each squash with cranberry juice and then sprinkle with cinnamon. Cover the squash with microwave-safe plastic wrap, venting slightly. Microwave on 100 percent power for 10 to 12 minutes, rotating after 6 minutes. The squash should be tender when pierced with a fork.

Purchased rice pudding makes a surprisingly tasty dessert and best of all, it's so simple. Perk it up by topping each serving with wisps of shaved chocolate. Use a vegetable peeler to shave the chocolate bar held over each portion of pudding.

Items you should have as staples are: salt, pepper, flour, olive oil, lemons, Worcestershire sauce, dry white wine (or chicken broth), scallions, raisins, almonds, cranberry juice (or cranberry juice combo), cinnamon.

Your 10-item-or-less shopping list:

boneless, skinless chicken breasts

mango chutney

acorn squash

square-shaped noodles

rice pudding

1 chocolate bar

Chutney Chicken Breasts

Serves 4

4 boneless, skinless chicken breast halves (4 to 6 ounces each)

salt and pepper

flour for dusting

2 teaspoons olive oil

1/4 cup lemon juice

1/2 teaspoon Worcestershire sauce

1/3 cup white wine (or chicken broth)

1/3 cup mango chutney

3 thinly sliced scallions, white separated from the green

1/4 cup raisins

1/4 cup toasted chopped almonds

Sprinkle chicken breasts with salt and pepper and then dust lightly with flour. Heat a large nonstick skillet over medium high heat. Add olive oil and when hot, add chicken and cook for 1 1/2 minutes a side.

To the same pan, add lemon juice, Worcestershire sauce, wine, chutney, white part of the scallions, and raisins. Stir to mix and then cover. Reduce heat to medium and simmer chicken breasts in the sauce for 6 to 8 minutes or until firm to the touch.

Serve chicken breasts along side or over noodles, spooning extra sauce over the top. Sprinkle with scallion greens and toasted almonds.

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