Chicken with Marmalade and Pineapple Salsa Served with Orange, Coriander Rice and Snap Peas.

Serves 4


Ingredients:

7 – 8 large boneless chicken breasts
1 Cup Jasmine Rice and 1 ½ C Water
½ Cup Pineapple, Orange, Cherry  Marmalade
3 T Olive Oil
2C loose Cilantro Leaves, washed, dried and minced
1 20 oz Can Pineapple rings (Reserve the juice)
4 Thin Slices Red Onion Diced small
1/3 Green Pepper diced
½ Large Jalepeno Pepper diced very small
1/3 Can juice from the pineapple slices
¼ C dry, white wine (chardonnay)
Juice from 1 whole juice orange
Salt/Pepper
½ t Ground Coriander Seed
24 flat sugar snap peas


Directions:

  • Use 10 of the pineapple rings and slice them into ¼ inch chunks. Add to a bowl. Finely dice the coriander and add it to the pineapple along with the diced onion, bell pepper, and jalepeno. Add 1/8 teaspoon salt and fresh cracked pepper (about 8 cranks). Add 1/3 C of the reserved pineapple juice. Toss and set aside. Don’t refrigerate.
  • Prepare the rice as directed. Simmer for 20 minutes.
  • In a saucepan, heat the olive oil and place the chicken breasts in the pan. Season with salt and pepper. Cook on medium, not turning, until brown on one side. When you turn the breasts, add the juice of ½ the orange, and the wine. Cook for another 4 minutes or so until done. Put marmalade on top and put lid on to simmer for another 3 minutes.
  • While chicken is cooking – In a saucepan, place the snap peas in water to cover.  About 2 cups. Turn on to medium high and wait until they slowly start to boil. Just as the boiling starts, take them off the stove. Set aside for 3 minutes. Then immerse them in cold water and drain.
  • When rice is done, stir slightly. Add the juice of the other half of the orange, ½  t coriander, and salt to taste.
  • To plate: Arrange 6 of the snap peas in a fan on one quadrant of the plate. Place mound of rice in center of plate just touching the peas. Place the serving of chicken on top of the edge of the rice and add additional sauce from the pan. Place a mound of the pineapple salsa nesting next to the rice and chicken.
  • Serve with a light ceasar salad and a crisp, fruity dry wine like Simi Sauvignon Blanc.



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