Strawberry Glazed Chicken Breast with Pasta Salad


Strawberry Glazed Chicken Breast with Pasta Salad
Preparation time
Cooking time


For 6 Person(s)


  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Boil pasta, cool under running water; put to chill.
  5. 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.
  6. 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.
  7. Cut the broccoli into bite size pieces and blanch in boiling water for one minute.  Immerse in cold water, then drain.
  8. 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:
  9. Whisk together balsamic vinegar, mustard and honey.
  10. In a steady stream add the olive oil while whisking so that it combines.
  11. Refrigerate until ready to use.

    This recipe was prepared and presented by Mrs. Celeste Gordon

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