Amazing Glazed Chicken in Romaine with Asian Raisin Relish

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

Second runner-up in our California Raisins recipe contest, this chicken dish features a spicy fruit mixture and Asian flavors.

Juicy chicken strips, glazed in a delightful, spicy fruit mixture with some Asian flavors, nestled into romaine leaves and crowned with an incredible raisin relish mixture. Simple, different, and totally delectable.....

Prep: 15 minutes Cook: 10 minutes
Serves: 16 Save

Ingredients (17)

  • 1/2 cup pineapple preserves
  • Juice and finely grated rind of 1 lime
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 teaspoon grated fresh gingerroot
  • 1 cup California raisins
  • 1 small mango, peeled and diced
  • 1/2 cup cucumber, peeled, seeded, diced
  • 1/4 cup diced red onion
  • 2 tablespoon shredded fresh mint
  • 2 tablespoon sesame seeds, lightly toasted
  • 4 medium boneless, skinless chicken breast halves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon canola oil
  • 1 teaspoon Asian chili sauce (such as Sriracha)
  • 16 small romaine leaves, cleaned and trimmed

Directions

  1. Whisk together preserves, lime juice, soy sauce, sesame oil and ginger root, blending well.
  2. Combine raisins, mango, cucumber, onion, mint, sesame seeds and reserved lime zest. Add 2 tablespoons of the preserves mixture.
  3. Cut each breast lengthwise into 4 somewhat equal strips. Sprinkle chicken evenly with salt and pepper.
  4. Heat canola oil in a large heavy skillet over medium heat; when hot, add chicken strips and cook until tender, about 8 minutes total, turning to brown all sides. Add the remaining preserve, along with chili sauce; cook until chicken is nicely glazed, turning frequently. Remove from heat.
  5. Place a chicken strip into each romaine leaf; top with raisin relish and place on a serving platter. Garnish with additional fresh mint and sesame seeds, if desired. Makes 16 appetizer servings (or 4 main dish servings).