Caramelized Chicken With Craisins - a La Jen (Funny Yard Duty)

"Gone are the days of the traditional “coffee clutch”. Instead, many of us come together at work, clubs, school, auxiliaries, church, or wherever people congregate these days – To chat, to laugh, to learn, and to share. I have the good fortune to work with a wonderful group of ladies at an elementary school in Nevada’s Carson Valley. When we aren’t discussing daily tasks and deadlines associated with our jobs at GES, we are enjoying each other’s company by way of telling a joke or two, catching up on the events in each other’s lives and my personal favorite, bringing “a dish to pass” during our lunch break. Our informal potlucks have been great opportunities to share a recipe, show-off a family favorite dish, and enjoy good food with friends. Below is a coworker’s (Jennifer H.) recipe for a family favorite “cooked up” by her dad, “Caramelized Chicken with Craisins”. I recently made this dish for my family and the result was wonderfully delicious. This is definitely a keeper in my recipe library! Why not bring this new, delicious idea to your family’s dinner table … Enjoy!"
 
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Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a baking dish or a food storage bag, combine the first 5 ingredients.
  • Wash and pat dry the chicken; sprinkle lightly with salt.
  • Add chicken to marinade; seal and refrigerate for a minimum of 1 hour.
  • When done marinating, remove chicken - set aside.
  • Reserve marinade/craisins.
  • Over medium-high heat, cook brown sugar and sesame oil in a wide non-stick skillet.
  • Stir continually for about 4 minutes.
  • Add chicken and cook 3 to 4 minutes on each side.
  • Add marinade/craisins reserve and onion to chicken.
  • Continue to stir as chicken cooks (approximately 10 minutes).
  • Once cooked, remove chicken to warmed serving platter.
  • Let stand about 5 minutes.
  • Sprinkle chicken with sesame seeds and green onions.
  • White rice and a simple green salad make this tasty dish complete. ENJOY!

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<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured. Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking. On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen. If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!" Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn. I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry. I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen. Buon appetito!
 
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