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Poultry - Hawaiian Chicken Post by :ezemoney Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1182

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Poultry - Hawaiian Chicken

Hawaiian Chicken

1/4 Tbs apricot jam
1/4 Cup low sodium soy sauce
1/4 cup defatted chicken broth
1/2 tsp ground ginger
2 Tbs Dijon mustard
4 (6oz) boneless skinless chicken breasts

Preheat oven to 400F.

Combine the first five ingredients in a medium size bowl and mix well.

Place the chicken in a foil lined shallow baking pan. Pour the marinade over the chicken and bake for 15 minutes; turn and bake for another 5-10 minutes.
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Poultry - Chicken -  Hawaiian Madarin Chicken Poultry - Chicken - Hawaiian Madarin Chicken

Poultry - Chicken -  Hawaiian Madarin Chicken
1/2 cup barbecue sauce 1/2 cup orange juice 1/4 cup brown sugar, packed 2 tablespoons oil 2 tablespoons flour or cornstarch 1/4 teaspoon salt 4 cups cooked chicken, cut up 1 (20 oz) can Pineapple chunks, or crushed pineapple, drained 1/2 cup water chestnuts, sliced 1 teaspoon candied ginger, chopped Macadamia nuts or almond pieces Cooked rice Combine barbecue sauce, orange juice, brown sugar, oil, flour and salt, mix well. Cook, stirring, until mixture comes to a boil and thickens slightly. Add chicken, pineapple, water chestnuts and ginger. Cover and simmer 10 minutes. Sprinkle with nuts and serve over rice. Serves

Poultry - Hawaiian Chicken By Elle Poultry - Hawaiian Chicken By Elle

Poultry - Hawaiian Chicken By Elle
Marinade: 1 cup soy sauce 1 1/4 cups dry sherry 3 1/2 cups unsweetened pineapple juice 1/2 cup red wine vinegar 3/4 cup sugar 1 tsp. garlic powder (more if you want) Mix the marinade ingredients together and add chicken breasts. Marinate for at least 36 hours. The meat will turn very dark from the soy sauce. Broil wrong side first, then turn over. Add a pineapple slice for the last few minutes. Don't over-cook. Actually, the chicken breasts with the bone seem to work better, because they