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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.