Monday's recipe (10/17/11) - Aimee Fortney's Caribbean chicken - WSMV News 4

Monday's recipe (10/17/11) - Aimee Fortney's Caribbean chicken, mom's spiced tea

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The first chicken dish that I prepared that was "international" was this dish.  This is crazy easy to prepare!

4 boneless, skinless chicken breasts
1 Tablespoon butter
½ cup Heinz 57 Sauce
¼ cup frozen limeade concentrate, thawed*
handful of coconut

Flatten chicken breasts to about ¼ inch thickness.  Season both sides of chicken with salt and pepper.  In a large skillet, lightly brown both sides of the chicken in butter.  Combine Heinz 57 sauce and limeade and pour over chicken.  Cover and simmer six to eight minutes or until chicken is cooked thoroughly.  Sprinkle with toasted coconut before serving.  To toast coconut, spread coconut on a cookie sheet and bake at 350 for about five to ten minutes, stirring every few minutes.

* Have the rest of the limeade in a frozen margarita!  See?  Waste not, want not!

Every Southerner my age or older probably has had this tea!  This can be packaged in a jar to give as a gift, or kept in a sealed container for your own enjoyment!  I know that Tang is a funny ingredient these days, but it was a staple in our house growing up. My Mom used to say, "If it's good enough for the astronauts, it's good enough for my kids!"  And there you go.  

½ cup instant tea
2 cups TANG
1 package sweetened lemonade
1 teaspoon ground gloves
1 teaspoon ground cinnamon
2 cups sugar
Mix well and store in an air tight jar or container.  To serve:  Add 2 heaping teaspoons to a cup of boiling water.

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