Amazing Glazed Chicken in Romaine with Asian Raisin Relish

Amazing Glazed Chicken in Romaine with Asian Raisin Relish
Jessica Merchant
  • Yield: 16 servings
  • Prep: 15 minutes
  • Cook: 10 minutes

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.....


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


  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).