Sweet 'N' Smoky Chicken Cutlets
with Cherry Ancho Barbecue Sauce, Green Beans, and Pineapple Rice
Barbecue chicken just got even better thanks to a few secret ingredients from our chefs. These thinly-sliced chicken cutlets are coated in a sauce that combines barbecue spices with cherry jam, pineapple juice, and ancho chili powder. The result is something as succulently sweet as it is smoky. Plus, it pairs brilliantly with buttered green beans and the pineapple rice that continues the fruit theme.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 teaspoon
Chili Powder
2 unit
Scallions
4 ounce
Pineapple
½ cup
Basmati Rice
1 tablespoon
Sweet and Smoky BBQ Seasoning
5 teaspoon
White Wine Vinegar
1 ounce
Cherry Jam
6 ounce
Green Beans
1 unit
Chicken Stock Concentrate
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
1 teaspoon
Vegetable Oil
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce (except green beans). Trim and thinly slice scallions, separating whites from greens. Drain pineapple over a small bowl, reserving juice. Stir jam, stock concentrate, BBQ Seasoning, ¼ tsp chili powder, 2 tsp sugar, and 2½ tsp vinegar into bowl with reserved juice. (For 4 servings, use ½ tsp chili powder, 3 tsp sugar, and 5 tsp vinegar.)
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add pineapple chunks and scallion whites. Cook, stirring occasionally, until just softened, about 1 minute. Stir in ¾ cup water (1½ cups for 4), rice, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, about 15 minutes. Keep covered off heat until ready to serve.
Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and ½ tsp chili powder (1 tsp for 4 servings). Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
Pierce green bean bag with a fork; place on a plate. Microwave until tender, 2-3 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer to a medium bowl and toss with 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
Heat pan used for chicken over medium-high heat. Pour in jam mixture. Bring to a simmer and cook until thickened and glossy, 1-2 minutes (2-3 minutes for 4 servings). (TIP: It’s ready when it coats the back of a spoon.) Remove from heat and stir in 1 TBSP butter. Add chicken to pan and turn to coat in glaze. Season with salt and pepper.
Fluff rice with a fork, then divide between plates along with chicken and green beans. Drizzle chicken with any remaining glaze. Garnish with scallion greens.
