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Whistling Marinated Chicken

By: Harriet Cremeen

"WHEN I was a girl, I helped my father prepare Sunday dinner. He sparked my interest in cooking, and we often made this dish together. Papa allowed me to do all the chopping. When I did so, he'd tell me to whistle. Why? Because he knew if I whistled, I wouldn't be eating what I chopped! -Harriet Cremeen, Hensley, Arkansas"

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup apple juice
1/4 cup flaked coconut
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless, skinless chicken breast halves
1 tablespoon olive or vegetable oil
1 1/4 cups water, divided
2 tablespoons cornstarch
1/4 cup minced fresh parsley

Directions

In a large resealable plastic bag, combine the first seven ingredients; mix well. Add chicken; seal bag and refrigerate for at least 8 hours. Drain and reserve marinade.
In a large skillet over medium heat, brown the chicken in oil. Add the marinade and 1 cup water; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken juices run clear. Combine cornstarch and remaining water; stir into pan. Bring to a boil; boil for 2 minutes, stirring constantly. Stir in parsley.