RECIPES FAR AND WIDE

What chicken should I serve at my wedding reception? I would like to balance it with fruit and nuts?

My wedding is this July. I come from a very proper suburban family. We’re having an outdoor reception (ie. Great Gatsby not barefoot pig roast). I’m known for my organizational skills and my cooking. Everyone’s expecting a wonderful evening, I’m catering the food. I’ve figured out all my recipes except for my chicken dish. It needs to be something I can bake and I’m looking for something that I can bake with some sort of fruit and nuts. (My red meat is a ham, baked with a maple and brown sugar glaze, walnuts and golden delicious apples). I’m also serving rosemay new potatoes, steamed sugar snap peas, and rice pilaf with the main course. My appetizers include, a buffet of fruits, veggies, cheese and shrimp and well as passed mini quiches, salmon puffs, mini crab cakes, garlic cream cucumber rounds, spinach and pumpernickel bites, and creamy wheat and sundried tomatoe bites. For dessert I have an Italian Butter Rum Cake with buttercream frosting, mini mousse cups and a candy buffet.

hi there, here are a few of my recipes that have baked chicken and served with fruit.

Chicken with Fruit Salsa:
1 1/2 cups chopped fresh pineapple
1 to 2 canned chipotle chile peppers in adobe sauce, drained, seeded, and finely chopped
2 Tbsp. chopped fresh chives
1 Tbsp honey
1 tsp. finely shredded lime peel or lemon peel
2 tsp. lime juice or lemon juice
4 skinless chicken breast halves (1 to 1 1/4 pd)
1 tsp extra virgin olive oil
1 tsp. dried thyme, crushed
1/4 tsp kosher salt
1/4 tsp pepper

Directions:
1. Preheat broiler. For salsa, in medium bowl stir together pineapple, chile peppers, chives, honey, lime peel, lime juice. let stand at room temp for 30 minutes.

2. Meanwhile, lightly brush chicken with olive oil. In a small bowl stir together thyme, kosher salt, and pepper. Sprinkle evenly overe chicken rub with your fingers.

3. Place chicken in a baking dish. broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170*F) turning once.

4. Slice chicken and serve with salsa.

Chicken Breasts with Apples and Cider sauce:
4 boneless chicken breasts
salt
pepper
2 Tbsp. extra virgin olive oil
3 medium granny smith apples, peeled, cored and cut into 1/2-inch thick slices
1 cup chicken broth
1 cinnamon stick
1 tsp. cornstarch
1 tsp. cold water

Directions:
1. Preheat oven to 350*F. Season breasts with salt and pepper.

2. In a large skillet cook breasts in hot oil for 4 to 6 minutes or until browned, turning to brown evenly. Remove breasts from skillet. Set aside.

3. Add apples to the hot skillet; cook and stir about 5 minutes or just until apple slices are browned and tender. Carefully add chickenbroth and cinnamon stick to the skillet. Cook and stir for 2 minutes more, using a slotted spoon, transfer apple slices to a 2 quart rectangular baking dish. Place breasts atop apples in dish. Pour broth (with cinnamon stick) over chicken breasts.

4. Cover and bake about 25 minutes or until chicken is done and juices run clear. Remove the breasts from baking dish; cover and keep warm.

5. Discard cinnamon stick. spoon apple mixture in a saucepan. stir together the cornstarch and cold water; stir into mixture in saucepan. cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 2 minutes more. Serve chicken breasts with apple mixture.

Sonoma Plum and Rosemary Turkey loin:
1 2-pound boneless turkey loin
salt
pepper
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
2 Tbsp. chopped fresh rosemary
2 cloves garlic, minced (1 tsp. minced)
1 1/2 cups port
1/4 cup chicken broth
6 fresh plum, pitted and quartered
Fresh rosemary sprigs (optional)

Directions:
1. Preheat oven to 300*F. Season turkey loin with salt and pepper. In a 4 to 5 quart oven going dutch oven heat oil over medium heat. Add turkey, cook 5 to 8 minutes or until browned, turning loin to brown evenly on all sides. Remove turkey from pan; set aside.

2. Add onion and carrot to Dutch oven. Cook about 5 minutes or until the onion is golden brown, stirring frequently. Stir in the rosemary and garlic; cook and stir for 1 minute more. Add port and broth. Return the turkey to the pan. Heat just until boiling.

3. Cover Dutch oven and bake for 20 minutes. Add plums to dutch oven. Bake, covered, for 20 to 25 minutes more or until an instant-read thermometer inserted into center of turkey reads (170*F).

4. Transfer the turkey to a cutting board; cover with foil and let stand for 15 minutes before slicing. The temp. of the turkey should be 160*F. Meanwhile, using a slotted spoon, transfer plums to a serving platter. place dutch oven over medium heat on rangetop. Reduce heat; boil gently, uncovered, about 10 minutes or until sauce is reduced to about 3/4 cup

5. To serve, thinly slice turkey loin. arrange turkey slices on platter with plums. serve with sauce. If desired garnish with fresh rosemary.

Chicken with Peaches:
2 1/2 to 3 1/2 pounds chicken pieces
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup orange juice
2 tablespoons honey
2 tablespoons vinegar
1 tablespoon chopped parsley
1 can (15 to 16 ounces) sliced peaches, drained

Directions:
Wash chicken pieces and pat dry. Combine flour, salt, and pepper in a shallow bowl or food storage bag. Coat the chicken with the flour mixture.
Heat oil in a Dutch oven or deep heavy skillet; brown chicken on all sides.

Add the orange juice, honey, vinegar, and chopped parsley. Cover and bake (if necessary, transfer to a baking dish or ovenproof pan) at 350° for 45 minutes. Add peaches; bake 5 minutes longer.

Apricot Glaze baked chicken:
2 boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup apricot preserves
2 tablespoons dried minced onion

Directions:
Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

Cherry Glazed Baked Chicken:
1 can (16-ounce) pitted dark sweet cherries
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6 1/2 ounces each) skinless, boneless chicken breast halves Salt and pepper to taste
6 rosemary sprigs for garnish

Directions:
Heat oven to 350ºF. Line a 9″ x 13″ baking pan with foil and spray foil with non-stick spray; set aside.

To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 cup of cherry juice. In a blender, puree the drained cherries until smooth. In a skillet, heat the olive oil and saute the onion and garlic until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries; simmer 5 minutes.

Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done.

To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig.

Chicken with Cranberry Mustard Sauce:
4 large skinless boneless chicken breast halves
1 teaspoon onion powder
1 teaspoon dried thyme
4 tablespoons (1/2 stick) butter
2 tablespoons all purpose flour
1/2 teaspoon dry mustard
1 1/2 cups low-salt chicken broth
3/4 cup frozen concentrated cranberry juice cocktail, thawed
1/4 cup dried cranberries

Directions:
Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

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