Fruity Chicken Breast

I've been asked why I don't give specific measurements in my recipes. The reason is because my recipes are adaptable to your taste.  You can't mess up my recipes.  If you like more of one ingredient, add more.  By not giving exact measurements, you are free to make as much or as little of the recipe as you wish.  Please don't be afraid to try my recipes--and adapt them to your taste.

 This is another recipe from my heart and pantry.  It was a busy day with two scheduled meetings.  Dinner had to be cooked in between and stored for serving later. Looking in the freezer, I found chicken breasts and frozen mixed fruit.  Here is what I did:

• marinated thawed chicken breasts in raspberry vinaigrette salad dressing for two or three hours.
• cut one onion into bite size pieces. 
• saute onion in frying pan.  (remove from pan)
• pan grill chicken breasts.
• add onion back into pan with chicken breasts.
• add frozen broccoli or other desired vegetables.
• add frozen fruit.
• cover with lid.
• cook until chicken breasts are done.

I cooked the dish too long and the vegetables were a little more done than I would have preferred.  (But the dish was still delicious.)  Next time I will allow the chicken and onions to cook for a few minutes before adding the vegetables and fruit.