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We eat a lot of chicken. And I get bored of chicken. Fast. So I came up with a new way to enjoy chicken again. It’s kind of like dessert chicken.
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Tom and I love it. And the kids love this dipping sauce. Company was impressed! And as always, this is a flexible recipe. Here’s what I used but you can tweak to your own liking. Raspberries must be fresh.
3 peaches peeled and sliced
1 pint fresh raspberries
1 apple sliced and peeled
1 or 2 Tablespoons organic honey [optional]
Typically, I don’t even add the honey because I find it’s not really needed! Fruit is sweet enough. It’s so good, that I find myself drinking the leftovers. Oops. Tom, you don’t even read my blog, do you? Probably not. He feels I don’t give him enough sauce, that I’m holding back.
Plop the ingredients into your blender and pulse until smooth. Pour into a saucepan to heat up on medium high heat. Don’t let it boil though. Pour on top of cooked chicken. Cook up a few garden green beans. Make a fresh garden salad. Poof. Dinner = done. And it’s healthy.
Even better, you can use this little recipe as an ice cream sauce as well. How much better for you is this ice cream sauce than hot fudge? And trust me…just as delicious. Bonus spin? It freezes really well. So make now while peaches and raspberries are cheap and plentiful and freeze for that chilly winters day because it’s coming I hear! You know, the vortex. Everybody talking about the snow we’re supposedly getting this September. Bleh.
What do you do with chicken to make it more interesting?
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