Savorywildblueberrychickenbreasts Food
SAVORY WILD BLUEBERRY CHICKEN BREASTS
Make and share this Savory Wild Blueberry Chicken Breasts recipe from Food.com.
Provided by ngibsonn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dust chicken breasts with Cajun spices.
- Saute in olive oil until brown and almost cooked through, 7 to 10 minutes.
- (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm.
- In same pan, sautÈ garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
- Add red wine and cook down until most of the liquid is evaporated.
- Add Wild Blueberries, lemon rind and salt.
- Simmer for 5 minutes.
- (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste.
- Let sit for 5 minutes, heat off, for flavors to blend.
- Spoon over chicken breasts and serve.
Nutrition Facts : Calories 227.8, Fat 5.6, SaturatedFat 1, Cholesterol 75.5, Sodium 140, Carbohydrate 14.6, Fiber 2.3, Sugar 8.7, Protein 26.1
WILD BLUEBERRY BUNDT CAKE
This recipe originates in Nova Scotia which is the "blueberry capital" of Canada and was published in the Canadian Living magazine! Its easy, moist & absolutely delicious with a light orange glaze, served with ice cream or solo. It can also be made with "cultivated" berries.
Provided by CountryLady
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
- In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
- Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
- Sift flour, baking powder& salt into another large bowl.
- Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
- Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
- Scrape into prepared pan& smooth top.
- Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
- While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
- Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
- Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.
Nutrition Facts : Calories 445.9, Fat 17.5, SaturatedFat 10.3, Cholesterol 111.2, Sodium 321.4, Carbohydrate 68.1, Fiber 2.2, Sugar 41, Protein 6.1
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