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