By Sharon Merkel Prudhomme ~
Cooking with fruit is the way to go for a great tasty meal taking advantage of the options available. I put this recipe together back in 2009 when I was doing live Mid Day Gourmet on ABCTV27 Harrisburg. I make up all recipes and tend to just “throw” together ingredients I have on hand. Rarely is any measuring used unless baking. All measurements are approximate. If you like something, add more, don’t care for another, limit, or eliminate.
Cooking for yourself is easy when you know what you like!
Ingredients:
- boneless skinless chicken breast-1 per person
- 2-3 plums-pitted and chopped
- ½ C. Diced Bermuda onion
- ½ C. Diced bell pepper
- About 1/4 lb bacon cut into about 1″ pieces
- Kale- torn into pieces-about 3 leaves
- Scallions- 5-6 chopped
- Sliced mushrooms-approx. 3-4 medium, if small-add more
- Sliced apple-1- any kind
- ½ tsp. jalapeno pepper- chopped fine
- Poultry seasoning-to taste
- 2 oz. Balsamic vinegar
- Oil to prevent sticking
In Pan: add a couple of tablespoons oil to prevent sticking. Add bacon and all veggies and balsamic –except fruit-cover. If chicken breasts are thick-filet them –dry rub seasoning onto the meat. Stir veggies and bacon-move towards edges of the pan to make room in middle for chicken. Brown both sides, add fruit-stir and mix well spooning mix over chicken-allow to simmer covered till chicken is cooked through. Plate chicken and top with veggie fruit mixture. Serve with rice or pasta side dish, or serve over a bed of baby spinach. Enjoy!