This delicious Lemonade Chicken recipe which I am sharing with you today is one which I had flagged on Pinterest a number of weeks back. I adapted it from one which I found on a blog called Dash for Dinner.
The flavors sounded interesting and like something which I would enjoy. I adore lemon chicken, so why wouldn't I enjoy lemonade chicken.
The original recipe was cooked in the crockpot/slow cooker. I confess, although I do cook chicken in the slow cooker from time to time for convenience's sake, I am not overly fond of the texture of chicken which has been cooked in the slow cooker.
It seems to be too similar in texture to chicken which comes in the can. And I am not a fan of canned chicken either.
- 2 Boneless skinless chicken breasts
- 1/2 cup (120ml) frozen lemonade concentrate, thawed
- 1 TBS tomato ketchup
- 1 TBS soft light brown sugar, packed
- 1/2 TBS rice wine vinegar
- pinch of white pepper
- pinch of salt
- 1 TBS cornstarch (corn flour)
- 1 TBS cold water
Lemonade Chicken
Ingredients
- 2 Boneless skinless chicken breasts
- 1/2 cup (120ml) frozen lemonade concentrate, thawed
- 1 TBS tomato ketchup
- 1 TBS soft light brown sugar, packed
- 1/2 TBS rice wine vinegar
- pinch of white pepper
- pinch of salt
- 1 TBS cornstarch (corn flour)
- 1 TBS cold water
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter a small casserole dish. (Trust me on this.)
- Place the chicken breasts into the casserole dish. Whisk together the remaining ingredients and pour them over top of the chicken. Cover tightly.
- Bake in the preheated oven for 35 to 40 minutes, until the chicken is cooked through and the sauce has thickened somewhat, uncovering for the last 10 minutes.
- You can also cook this in the slow cooker. Butter your slow cooker. Place the chicken into the bottom of the slow cooker. Whisk the remaining ingredients together and pour over the chicken.
- Cover and cook on high for 2 - 3 hours, or low for 4 - 6 hours. Make sure your chicken is cooked all the way through.
Did you make this recipe?
A number of weeks back I ran across a photo on Pinterest of the cutest mince pie. It was shaped like a gingerbread house. I traced it back to here, which was a compilation of a lot of different gingerbread houses. But the actual link given for the original source was dead. Never mind.
I save the picture to my desktop with the idea in mind that I was going to try to do something similar this year for Christmas. Today was the day.
I gathered all of my ingredients together and made myself a cardboard house pattern. I then just flew by the seat of my pants. I have tried to write all the steps in the recipe in a way that you can understand what I did.
- 1 box containing two sheets of frozen all butter puff pastry. (Put in the refrigerator overnight to thaw)
- 1 jar of your favorite kind of prepared mincemeat (You will probably not need it all.)
- 1 large egg yolk, beaten together with 1 tsp water
- 1 TBS demerara sugar
- a pizza cutter, ruler, and paper cut out
- icing sugar to dust the finished tart
Gingerbread House Inspired Mince Tart
Ingredients
- 1 box containing two sheets of frozen all butter puff pastry. (Put in the refrigerator overnight to thaw)
- 1 jar of your favorite kind of prepared mincemeat (You will probably not need it all.)
- 1 large egg yolk, beaten together with 1 tsp water
- 1 TBS demerara sugar
- a pizza cutter, ruler, and paper cut out
- icing sugar to dust the finished tart
Instructions
- You will need to work fast with this so make sure you have everything ready to go before you start. Puff pastry needs to be used cold.
- Preheat the oven to 375&F/190*C/gas mark 5. Have ready a medium sized baking sheet, lined with baking parchment.
- Make your house pattern. I cut a 8-inch square out of cardboard. I marked a dot at the center of the top and at the center of both sides. I then used the ruler to make a straight line from the dot at each side to the dot in the center of the top. This is your house shape.
- Beat the egg and water together and have it ready to go. Open your mincemeat. I used a pizza cutter to cut my pastry. It worked beautifully.
- Un-roll one sheet of the pastry, cold from the refrigerator. Place the cardboard pattern on one side of the pastry so that one side of the house aligns with the side of the pastry and the bottom aligns with the bottom of the pastry.
- Use your pizza cutter to cut out around the house. Place this piece of pastry on your lined baking sheet. Spread mincemeat over the house to within 1/2 inch of the edges all around. Brush some of the egg wash around the edges that are not covered with mincemeat.
- Unroll your other sheet of pastry and repeat, cutting out the house as before. Do not move it yet. (With this one, you will need to cut out some windows, a roof, chimney and any other decorations you might need.)
- Using small cookie cutters cut out several windows. Now remove the house and place on top of the mincemeat spread piece of pastry on the baking sheet, to cover the mincemeat completely. Using a fork, pinch the pastry shut all around the edges.
- Using the scraps of still cold puff pastry, cut out a roof edge, and any other shapes you might want, such as a Christmas tree, door, some gingerbread people and a chimney. Cut thin strips to use as the windowpane markings and attach these to the windows you had cut out on the house. (A dab of the egg wash helps them to adhere at the ends.) You might also want to place a strip around the edges of the windows to make a frame. Again, use the egg wash to help it adhere.
- Use the egg wash to help the roof attach, the chimney and any other cuttings/shapes you have cut out. Trust me when I say there is no wrong way to do this. It is going to end up cute no matter what.
- I used a toothpick to mark a design on the tree and gingerbread people eyes, bricks on the chimney, etc.,
- Brush the top of the tart all over with the egg wash. Sprinkle the demerara sugar in between the doors, windows etc.
- Pop into the preheated oven and bake for about 30 minutes until golden brown and puffed. Remove from the oven and let cool to room temperature before eating.
- Dust with icing sugar to serve.
- Stand back and let everyone admire it for a bit, then cut into 8 rectangles to serve.
Did you make this recipe?
I had some chicken breasts and was looking for a delicious way to use them in the slow cooker the other day and came across this Slow Cooker Marry Me Chicken recipe on a blog called, Taming Twins. It looked right up my alley, and I had been wanting to try Marry Me Chicken, so the timing was right.
I did make a few changes. First of all, I cut the recipe in half to make only two servings. That worked beautifully. I also added some North American measurements as the original recipe was in metric. (British/European.)
I also added some frozen chopped spinach at the end to give a bit of extra texture and an additional pop of green color. This worked beautifully and I ended up with a spectacularly delicious dinner. I served this with rice which I cooked in my Pampered Chef Rice cooker in the microwave.
I enjoyed half myself and took the other half to my next-door neighbor who was most appreciative. She really enjoyed it also. I call this a winner winner chicken dinner! Rich, creamy, and delicious!
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 TBS plain all purpose flour
- salt and black pepper to taste
- 2 cloves of garlic, peeled and crushed (about 1 tsp)
- 5 sun dried tomatoes in oil, patted dry and finely chopped (Do not use the ones not in oil as they will be too tough.)
- 1/2 tsp dried oregano
- 1 tsp sweet paprika
- 2/3 cup (180ml) boiling water
- 1/2 chicken stock cube, crumbled
- 1/4 cup (50g/2 ounces) cream cheese, crumbled
- 2 1/2 TBS (25g) grated Parmesan cheese
- 1 tsp chopped basil leaves
- a handful of frozen chopped spinach (optional)
- salt and black pepper to taste (I did not need any)
Adding the spinach was my idea. I wanted a bit more green to make the dish pop a bit more and I knew that spinach would go with the rest of the ingredients. I had a pack of frozen chopped spinach and so threw some of that in at the end with excellent results.
I did not have any fresh basil, so used freeze dried basil leaves. They worked fine.
Slow Cooker Marry Me Chicken (small batch)
Ingredients
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 TBS plain all purpose flour
- salt and black pepper to taste
- 2 cloves of garlic, peeled and crushed (about 1 tsp)
- 5 sun dried tomatoes in oil, patted dry and finely chopped (Do not use the ones not in oil as they will be too tough.)
- 1/2 tsp dried oregano
- 1 tsp sweet paprika
- 2/3 cup (180ml) boiling water
- 1/2 chicken stock cube, crumbled
- 1/4 cup (50g/2 ounces) cream cheese, crumbled
- 2 1/2 TBS (25g) grated Parmesan cheese
- 1 tsp chopped basil leaves
- a handful of frozen chopped spinach (optional)
- salt and black pepper to taste (I did not need any)
Instructions
- My chicken breasts were both about the size of my hands. I have smallish hands. Cut them into bite sized pieces and toss them together with the flour, salt and black pepper. Pop them into the bottom of the crockpot.
- Add the garlic, sun dried tomatoes, oregano, paprika, crumbled stock cube and water. Give everything a good stir together.
- Cover the crockpot and cook on high for 2 to 2 1/2 hours, until the chicken is cooked through.
- Whisk in the cream cheese, Parmesan, basil leaves and spinach if using. Stir until the cheese melts into the sauce. Taste and adjust seasoning as desired.
- Serve hot with rice, noodles or potatoes.
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