Fruit Glaze on Chicken *Pictures Included*

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by rodriguezpoultry, Aug 31, 2009.

  1. rodriguezpoultry

    rodriguezpoultry Langshan Lover

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    Claremore, OK
    I have a weird urge to try something new tonight.


    I have a "fruit medley" that is frozen. It consists of blueberries, raspberries and blackberries. Upon thawing, the fruit loses it's juice (which sucks), but I'm wondering if I can turn the juice into a fruit glaze?

    I would like to put the fruit glaze on boneless, skinless chicken breast.

    Any idea how to accomplish this? (I've never made a glaze before, so any help from that point on...)
     
    Last edited: Aug 31, 2009
  2. Imp

    Imp All things share the same breath- Chief Seattle

    Easy to do.

    Mix a small amount of cornstarch into cold water or juice
    Heat up the berry juice to boiling
    Slowly add the cornstarch to the boiling juice. (It will go in looking creamy, but when it cooks it will turn clear and thicken the juice)
    Go slow as it will turn into glop quickly if you add too much.
    Turn off heat when desired thickness is reached.
    You can add other items if you want.
    sugar if you want it sweeter
    a little lemon will brighten the flavor
    your favorite herbs and spices.

    Another thing you could do is:
    Saute the chicken breasts. Remove from pan
    Add the berry juice to the pan and either thicken with the cornstarch or just simmer until reduced. Add the other items if desired. Put the chicken back into the sauce.

    Good luck,

    Imp
     
    Last edited: Aug 31, 2009
  3. journey11

    journey11 Chillin' With My Peeps

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    Sounds yummy! I like marinating in pineapple/mango with a touch of cayenne. I will have to give this glaze a try.
     
  4. Chicks_N_Horses

    Chicks_N_Horses Chillin' With My Peeps

    Mar 30, 2009
    South Alabama
    That sounds like a great idea.

    I like to take orange marmalade, whole mustard seed, a little fresh lemon juice, rosemary sprigs and use that as a glaze on everything.

    Imp gave good advice.
     
  5. lotzahenz

    lotzahenz Chillin' With My Peeps

    Aug 28, 2008
    Lexington, Kentucky
    OK, this is what I am good at.

    Take boneless chicken breasts, flatten slightly by pounding between wax paper. Salt and pepper well.

    Saute these in olive oil and 2 Tlb butter about 15-20 minutes; once done, remove to a plate. Deglaze the pan with a flat wooden spoon with the juice you have, bringing to a boil, add about a cup of sugar and cook until thickened. Spice this up anyway you like. I like to add garlic powder, ginger powder, onion powder and black pepper for a sweet & spicey flavor. I only add salt if needed, and if your fruit is rather thick, you can cook on med-high heat until a glaze forms, if not thicken with corn starch (use small amt. in cold water and add a little at a time). Once glaze is done, pour over plated chicken, serving extra glaze on the side. I serve this with long grain & wild rice. Yummy.
     
  6. rodriguezpoultry

    rodriguezpoultry Langshan Lover

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    [​IMG]

    Here is what it looked like BEFORE:
    [​IMG]

    Here is AFTER cooking!
    [​IMG]
     
  7. Imp

    Imp All things share the same breath- Chief Seattle

    Looks very nice. How did it taste?

    Imp- and did you make enough for me? [​IMG]
     

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