Strawberry Glazed Chicken Breast with Pasta Salad
Category:
Easy
Email
Print
Preparation time
Cooking time
Ingredients
For 6 Person(s)
Recipe
- 2 whole Chicken Breasts
- 2 tablespoon(s) garlic, minced
- 1 1/4 teaspoon(s) salt
- 3/4 teaspoon(s) black pepper
- 2 tablespoon(s) Grace Strawberry Jam
- 2 sprig(s) thyme
- 1/2 cup(s) water
- 1 packet(s) Grace Pasta Shells
- 8 ounce(s) pumpkin, diced
- 2 tablespoon(s) olive oil
- 8 ounce(s) broccoli
- 1 can(s) Grace Whole Kernel Corn, drained
- 1 stalk(s) escallion, chopped
- To Make Balsamic Vinaigrette:
- 2 tablespoon(s) balsamic vinegar
- 2 teaspoon(s) mustard
- 1 tablespoon(s) honey
- 4 tablespoon(s) olive oil
Strawberry Glazed Chicken Breast with Pasta Salad Directions
- Clean chicken with a mixture of water and vinegar. Season with 1 tablespoon garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Cover and place in the refrigerator to marinate for 30 minutes.
- Spoon Grace Strawberry Jam into a sauce pot and add 1 tablespoon chopped garlic, thyme, water and a pinch of salt and pepper. Place over medium heat; bring to a boil and reserve to glaze the chicken.
- Place the marinated chicken breasts on a hot grill and turn the pieces when grill marks appear on the surface. Glaze with strawberry jam reduction and cook until the chicken is tender.
- Boil pasta, cool under running water; put to chill.
- Peel and cut pumpkin into bite-size pieces. Season with 1/8 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chopped garlic and 2 tablespoons olive oil.
- Place in a preheated oven 180°C/350°F and roast until fork tender (about 15 minutes). Remove from the oven and put to cool.
- Cut the broccoli into bite size pieces and blanch in boiling water for one minute. Immerse in cold water, then drain.
- Combine the pasta, corn, roasted pumpkin, blanched broccoli and escallion in a bowl. Add Balsamic Vinaigrette and toss well.
To Serve: Spoon the pasta salad on a serving plate. Cut the chicken on the bias and arrange on top of pasta salad.
To Make Balsamic Vinaigrette: - Whisk together balsamic vinegar, mustard and honey.
- In a steady stream add the olive oil while whisking so that it combines.
- Refrigerate until ready to use.
This recipe was prepared and presented by Mrs. Celeste Gordon
