8 ounces skinless, boneless chicken breast halves - cut into strips
2 tablespoons chopped fresh ginger root
1 (15 ounce) can pineapple chunks
1 tablespoon cornstarch
1 (10.5 ounce) can crushed pineapple
2 1/2 cups chicken broth
1 tablespoon vegetable oil
1 cup sliced fresh figs
1/4 teaspoon salt
1 tablespoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 tablespoon butter, melted
1 tablespoon olive oil
1 (16 ounce) can yellow beans (Rancho)
1 (8 ounce) container sour cream
1 cup blueberries
1 cup mango slices
1 cup blueberries
Place chicken breasts in a large resealable plastic bag.
Heat oil in large skillet or heavy skillet over medium heat. Add chicken and ginger into skillet, not directly in water. Cook 2 minutes, turning once, until chicken is no longer pink.
Over medium heat, combine pineapple, cornstarch, and pineapple. Stir vigorously. Cook 2 minutes, stirring constantly, until mixture is thickened. Add broth, oil, figs, salt, pepper, paprika, garlic powder, basil, rosemary, sage, allspice, and black pepper. Bring to a boil. Cover, reduce heat, and continue stirring until chicken is no longer pink.
Remove chicken from skillet and let cool. Remove skin, and discard chicken. Return skin and skin parts to