Chook Me!

some recipes for chicken and fruit...?

i am making a casserole right now and i was thinking of using grapes....well...anyone know any easy chicken recipes that includes any fruit?? maybe mango... thanks yummy...thanks guys...i really wanna try to make this stuff...but i'm a novice...anyway...i will try...

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1. Coronation Chicken 6 skinless, boneless chicken breast halves 1/3 cup sultana raisins 1 (1 pound) large mango, peeled, thinly sliced 2/3 cup mayonnaise 1 teaspoon mild curry powder 1 tablespoon mango chutney 1 teaspoon fresh lemon juice 1 pinch salt and ground black pepper 3/4 cup toasted cashews In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips. In a large bowl, stir together chicken strips, raisins, and half of the mango. In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews. ```````````````````````````````````````````````````````````` Island Chicken with Fruit Salsa 2 (15 ounce) cans pineapple tidbits, drained with juice reserved 2 mangos - peeled, seeded and diced 2 green chile peppers, diced 1/3 cup chopped fresh cilantro 1/2 cup freshly squeezed lime juice and pulp 1/2 cup fresh orange juice 1/4 cup dark rum 1/2 clove garlic, minced 8 skinless, boneless chicken breasts In a bowl, mix the pineapple and reserved juice, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken. Strain juice from some of the salsa, and set aside to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa mixture for 2 to 6 hours. Preheat oven to 325 degrees F (165 degrees C). Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve. ```````````````````````````````````````````````````````````````
2. Chicken and Pasta in a Mango Cream Sauce -- INGREDIENTS 8 ounces uncooked rigatoni pasta 1 tablespoon olive oil, divided 2 skinless, boneless chicken breast halves - cubed 1 onion, sliced and separated into rings 1 green bell pepper, cut into thin strips 3 cloves garlic, minced 1 teaspoon fresh ginger, minced 1 mango - peeled, seeded and chopped 1 cup heavy cream salt and pepper to taste 1 tablespoon grated Parmesan cheese 4 sprigs fresh parsley, for garnish DIRECTIONS Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Mango Salsa Chicken -- INGREDIENTS 1 fresh, ripe mango 1/2 red onion, finely diced 1 bunch cilantro, finely chopped 1/2 green bell pepper, minced 1 fresh red chile pepper, seeded and chopped 4 skinless, boneless chicken breasts 1 egg 1/4 cup milk 1 cup dried bread crumbs 1/4 cup olive oil 1 sprig fresh cilantro, for garnish DIRECTIONS TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time. Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour. Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Coronation Chicken -- INGREDIENTS 6 skinless, boneless chicken breast halves 1/3 cup sultana raisins 1 (1 pound) large mango, peeled, thinly sliced 2/3 cup mayonnaise 1 teaspoon mild curry powder 1 tablespoon mango chutney 1 teaspoon fresh lemon juice 1 pinch salt and ground black pepper 3/4 cup toasted cashews DIRECTIONS In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips. In a large bowl, stir together chicken strips, raisins, and half of the mango. In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews.
3. Well I have a good recipe but you will not need chicken. You still need fruit though. First you need a human leave it in the freezer for two days and bake it for ten hour. Then you need some creamof some younguy and fresh bananas. Then mix the ingredients and add some cayenne pepper for a little kick. P.S. make sure the human is not living when you are trying to put it in the freezer because it might bite or scratch. Also it is better to get white meat.