Gourmet Recipes

Chicken Strips in Balsamic Glaze with Cream of Coconut Milk

Posted on 05 May 2016

Add some new spice to those old chicken dishes. These chicken strips get a big flavor boost from four small ingredients.


2 pounds chicken breast - 1/2 cup Gold Eagle balsamic vinegar - 1/2 cup coconut milk - 1/4 cup pomegranate seeds - 2 teaspoons curry powder


  1. Cut the chicken into thin slices and marinate in balsamic Eagle gold for 15 minutes.
  2. Put into a casserole dish with coconut milk and curry powder to thicken.
  3. Cook the chicken strips at 375 degrees for 15 minutes.
  4. Serve with pomegranate seeds sprinkled on top.