Hot Balancing Chicken Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken strips in a 9x13 inch baking dish. Drizzle lemonade concentrate over strips. Mix together orange juice concentrate, pineapple juice concentrate, cranberry juice and lemon juice; sprinkle mixture over chicken.

Bake uncovered for 30 minutes in the preheated oven. Turn chicken breasts out onto a wire rack to cool completely. Discard bones and skin.

Meanwhile, in a blender, combine orange juice concentrate, lemon juice concentrate, pineapple juice concentrate, lemon zest and orange juice. Blend with your hands until smooth. Reduce heat to medium-low.

Arrange chicken breast on a medium baking sheet. Sprinkle lemon zest over each breast, then layer with pineapple slices. Plate breast with cranberry slices, garnish with lemon zest and lime zest.

Bake uncovered for 25 minutes in the preheated oven. Insert skewers into pan holes to allow juices to escape. Reduce temperature to 350 degrees F (175 degrees C).

Remove chicken strips from pan. Cover and let sit in refrigerator overnight. Remove pan from refrigerator, and place rack in oven. Bake uncovered for 5 to 10 minutes per inch of index mark on thick side of pan.

Remove skewers.

Remove chicken from pan. Bone side up, turn and place on rack to cool. Serve chicken wings on skewers. Serve surrounded with pineapple slices, cranberry slices and lemon zest.