Roasted Red Chili & Strawberry Chicken Cutlets

September 6, 2013 at 2:25 pm | Posted in Chicken, Main Dish, Supper, Thai | Leave a comment

This was last night’s supper.  I was pretty worn out after supper, so didn’t get back on the computer.  The original recipe is from Smucker’s Orchard’s Finest at AllRecipes.  The recipe called for using turkey cutlets but I didn’t have any turkey; I used chicken.  Also, I didn’t use as much chili paste because I knew that the teen and I wouldn’t have been able to eat it 🙂


1 pound chicken breasts, cut into tenders

salt and pepper

1 tbsp. canola oil

1/2 cup Smucker’s Strawberry Preserves

1 tsp. Thai Kitchen Roasted Red Chili Paste

3/4 cup frozen corn

3 tbsp. fresh orange sweet pepper

3 tbsp. fresh red sweet pepper

1 tbsp. cilantro

OLYMPUS DIGITAL CAMERASalt and pepper the chicken tenders; warm the canola oil in a skillet on medium-high heat.  Add the chicken.OLYMPUS DIGITAL CAMERABrown the chicken until it’s cooked through.OLYMPUS DIGITAL CAMERARemove from skillet and drain on paper towels.OLYMPUS DIGITAL CAMERATurn off skillet, wipe skillet clean with paper towels and combine other ingredients:

strawberry preserves

strawberry preserves



chili paste; you can add more if your family likes spice

chili paste; you can add more if your family likes spice

orange and red sweet peppers

orange and red sweet peppers

Turn skillet on low and add these last ingredients, stirring often so that the preserves don’t burn.OLYMPUS DIGITAL CAMERARemove skillet from heat and stir in about 1/2 tsp. of cilantro.  Dish about two-thirds of the corn mixture into serving dish; top with chicken and then with remaining corn.  Sprinkle with remaining cilantro.OLYMPUS DIGITAL CAMERAI served buttered potatoes with the meal.OLYMPUS DIGITAL CAMERAIt was pretty good!OLYMPUS DIGITAL CAMERAOh, yes, and fresh tomatoes!



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