Savory Strawberry Chicken

4 boneless skinless chicken breasts, rinsed and patted dry
Strawberries, a few per serving, cleaned and sliced thick (or leave whole if they are small)
2 T. strawberry jelly/jam/preserves
1/4 cup lemon Juice
1/4 cup diced onion



Spice rub
1/4 cup packed brown sugar
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. kosher salt

Preheat: 400F
Heat a medium skillet on medium-high. Rinse chicken and pat dry, then roll in brown sugar mixture. Place chicken in hot skillet and sear, undisturbed, for about a minute. Flip and sear other side, about a minute, then turn heat down to medium and add strawberry jam and lemon juice. Stir until jam has melted into liquid, flipping chicken breasts to coat. Place chicken into glass baking dish and drizzle sauce over top.

Add strawberry slices to hot skillet and sear on each side for a few seconds. Carefully place slices on top of chicken, sprinkle with onion, and place in oven for 20-25 minutes, or until chicken is cooked through.


Slice chicken on a diagonal, drizzle with sauce, and top with strawberries.

Served with strawberry salad and bread.

Southwest Baked Chicken

Servings: 4

• 1/4 cup packed brown sugar
• 2 tsp. kosher salt
• 1 1/2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. dried thyme
• 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1/4 tsp. cayenne pepper
• 4 boneless, skinless chicken breasts

Preheat oven to 375 degrees F.

Combine first 8 ingredients in a small bowl. Rub over all sides of chicken and place in glass casserole dish. Roast chicken in oven until no longer pink, about 40 minutes. Transfer to serving platter.

Served with sweet & tangy carrots, country green beans, and pan-fried potatoes.
recipe for sides below.

adapted from food.com