2 pounds skinless, boneless chicken breast halves
2 medium strawberries, sliced
1/3 cup orange juice
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon vanilla extract
3 tablespoons butter
Place chicken breasts in a large stockpot and place on top of a large pot of water. Add strawberries, orange juice, lemon juice, sugar and vanilla extract. Simmer over medium heat for 10 to 12 minutes. Remove from heat and allow to cool slightly.
In a medium mixing bowl, cream butter and lemon zest in a mixing glass or metal bowl. Beat in the remaining strawberries and lemon zest. Transfer the mixture to the chicken breasts and spoon cream into the bottom of the pan. Pour marinara sauce over all and spoon on top of each breast.
Place over heat, and cook, stirring occasionally, until chicken breasts are no longer pink.
This was surprisingly pretty good! Like some reviewers I added a few tablespoons of mascarpone cheese crumbs to the sauce (didn't get enough), and used my spice rack to measure each layer. I topped it off with Italian sausage gravy. OMG! This was sooo easy! It doesn't get old very fast! If I had made it weightier than it is it would have been great! It's not something I would call a dessert, but it's pretty darn good for when we're craving it. I'll make this again!
Very good and easy recipe. I'm going to try using honey instead of sugar but this was enough for one cookie.
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