It is no secret that I love fruit paired with chicken/turkey/pork/scallops. We happened to have a lot of fruit that needed to be used, so we made up a Tuity Fruity Chicken and paired it with a great Weight Watchers recipe for corn fritters.
We cut up some plums, peaches, and sections of clementines and combined it with some Diet Sunkist, garlic, apricot preserves, salt, and pepper.
I didn’t have a broiler pan, so I tried to put a baker’s rack upside down… It actually didn’t work really, however, it was just fine. Then… we broiled. That’s it!
As for the corn fritters, it was a bit more complex… but ENTIRELY worth it! The directions were to beat egg whites until they were stiff but not glossy. Meh?
As someone that has made many a meringue, I wasn’t sure I had ever seen eggs glossy… so I just went until it peaked.
Then you mix together corn, tomatoes (we substituted these for the peppers), scallions, salt, pepper, and flour. Then you fold in the egg whites.
Then after you spray down a pan, you scoop a dollop of the mixture onto a heated pan. I was concerned that they wouldn’t stick together, but oh…
And they were amazing!
And the fruity chicken was pretty damn good, too.
Fruity Chicken (5 points for 1 1/4 pound chicken breast)
· 1 tsp olive oil
· 1 medium garlic clove(s), minced
· 1/8 tsp table salt
· 1/8 tsp black pepper, freshly ground
· 1/2 pound(s) uncooked boneless, skinless chicken breast
· 2 medium peach(es), sliced
· 1 cup(s) Sunkist Diet Orange Soda
· 1 small plum(s)
· 2 small clementine
· 2 Tbsp Polaner Sugar Free Apricot
1. In a shallow bowl, mix the orange soda, preserves, oil, garlic, salt and pepper; set aside 1/4 cup of the marinade for basting.
2. Add the chicken and peaches; refrigerate, covered at least 1 hour.
3. Preheat the broiler; spray rack with nonstick cooking spray. Transfer the chicken and peaches to the rack.
4. Broil 6 inches from heat until cooked through and peaches begin to brown, basting with reserved marinade,
5. 7-8 minutes on each side (ours were thick, so it took longer)
6. Cool slightly; spoon fruit over chicken
Corn Fritters (3 points for a quarter of the recipe)
· 2 large egg(s), separated (keep egg whites only)
· 4 medium corn on the cob, kernels removed with a knife*
· 1 medium sweet red pepper(s), diced the size of corn kernels
· 1/3 cup(s) scallion(s), diced
· 1/2 tsp table salt, or more to taste
· 1/4 tsp black pepper, or more to taste
· 2 Tbsp all-purpose flour
· 2 spray(s) cooking spray, butter-flavored
- In a small bowl, beat egg whites until stiff but not glossy; set aside.
- In a medium bowl, lightly beat egg yolks. Add corn, red pepper (or tomatoes), scallions, salt, black pepper and flour; thoroughly combine and then fold in egg whites.
- Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium.
- Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.)
- Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more.
- Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately. Yields about 4 fritters per serving.
*Frozen corn can be used instead. Thoroughly thaw before using.