Peanut Butter Chicken |

Peanut Butter Chicken

By simplesahm | May 2, 2007

Peanut Butter Chicken
1 lb. Boneless, skinless chicken breasts, cut into 1â€ pieces
12 oz. Apricot jam
Â¼ c. creamy peanut butter
1/3 c. orange juice
1/3 c. apple juice
2 Tbsp. Balsamic vinegar
2 Tbsp. Lemon juice
4 cloves garlic, minced
2 tsp. Salt
2 tsp. Curry powder
Â½ tsp. Cinnamon
Â½ tsp. Cardamom
Â½ tsp. Ground cumin

To FREEZE: Combine all ingredients except chicken in a bowl and mix until smooth. Add chicken and mix. Pour into 1 gallon freezer bag and lay flat to freeze.

To SERVE: Preheat oven to 350 degrees. Pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes. Serve over hot rice.

Rate this:

2.5

Topics: Freezer Cooking: Poultry |