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Today's menu: easily prepared chicken breasts

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Today we have chicken on the menu.

Carol Wazney of Pinawa requested easy recipes for chicken breasts done in the oven, and two recipes are featured today. Thanks to Linda Snider of Glenboro for the lemon spiced chicken recipe and to Emily Lucko for the sweet and sour recipe.

New requests from readers:

Kathy Clark of Oak Bluff asks if anyone has a recipe for Aloo Tikki (potato cakes) like the Clay Oven makes.

Terry Earl-Sparling wonders is on the hunt for a recipe for something like the tomato basil soup she enjoyed at Pineridge Hollow this summer. She writes that it had excellent flavour and texture with chunks of tomato.

Catharine Beattie would like the recipe for a soup she recently tried at Dessert Sinsations that she describes as amazing, with sweet potato, regular potato and smoked salmon.

JoAnne Reinsch would like the recipe for the salad dressing/vinaigrette that is on the Sorrento's salad served at Sorrento's restaurants in Winnipeg.

Lastly, Dianne Fotheringham would like to duplicate a plum pudding with caramel rum sauce like the one she purchased at a craft show in December. She thinks the label may have read Patti Cakes, and that ingredients included glacé cherries and sultanas.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.


Lemon spiced chicken

60 ml (1/4 cup) lemon juice

60 ml (1/4 cup) liquid honey

30 ml (2 tbsp) soy sauce

30 ml (2 tbsp) rice vinegar

15 ml (1 tbsp) fresh ginger, minced

15 ml (1 tbsp) garlic, minced

15 ml (1 tbsp) ketchup

15 ml (1 tbsp) grated lemon rind

30 ml (2 tbsp) olive oil

2 ml (1/2 tsp) ground cumin

2 ml (1/2 tsp) cinnamon

2 ml (1/2 tsp) paprika

2 ml (1/2 tsp) salt

2 ml (1/2 tsp) pepper

8 boneless, skinless chicken breasts

Mix all ingredients, except chicken, in a shallow bowl until well blended. Add chicken and turn to coat well on all sides. Cover and refrigerate for at least 2 hours or up to 8 hours, turning chicken occasionally.

Place chicken breasts slightly apart in a single layer in a shallow baking dish (use 2 dishes if necessary so not crowded). Drizzle any extra marinade over chicken. Bake at 205 C (400 F) for 35 to 40 minutes, brushing chicken once or twice with pan juices during the last 10 minutes, until browned and cooked through (juices run clear when chicken is pierced).

Taste Tester Notes: The marinade ingredients combine for a delicious combination that has a bit of an exotic flair. Baking time is going to depend on the thickness of the breasts you use. Be sure to check sooner rather than later to ensure their juiciness and avoid them getting too dry. Spoon any sauce left in the pan over the chicken before serving.


Sweet and sour chicken

1.35 kg (3 lbs) chicken breasts (or thighs or drumsticks), skin removed

250 ml (1 cup) brown sugar, packed

250 ml (1 cup) water

125 ml (1/2 cup) white vinegar

45 ml (3 tbsp) ketchup

15 ml (1 tbsp) soy sauce

45 ml (3 tbsp) cornstarch

1 can pineapple tidbits, drained

Arrange chicken pieces in casserole.

Mix sugar, water, vinegar, ketchup and soy sauce together in saucepan over medium heat. Mix cornstarch into a small amount of water. Stir into saucepan until it boils and thickens. Pour over chicken. Top with drained pineapple. Cover. Bake in 175 C (350 F) oven for about 1 1/4 hours until tender. Spoon sauce over chicken before serving. Serves 4-5 people.

Taste Tester Notes: This makes a mild sweet and sour sauce and is nice served over rice. You can add extra colour by including chopped green and/or red peppers in the sauce if desired. A small can of pineapple tidbits is sufficient, but use more if you like lots of pineapple. I used large bone-in breasts. Baking time will depend on the size of the chicken pieces you use.



Republished from the Winnipeg Free Press print edition January 13, 2010 D5

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