More Great Recipes: Main Dish | Poultry

Bermuda Chicken

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Member since 2006

Serves 3- 4 | Prep Time | Cook Time


1 1b Chicken Tenders (cut into bite size pieces would be OK)
3 T Heinz 57 sauce
1/3 C Heinz 57 sauce
Juice of 2 limes divided
2 t minced fresh ginger
Salt and Pepper to taste

Marinate tenders in 3 T Heinz 57 sauce, juice of 1 lime, 1 t of the ginger, salt and pepper.

I let mine sit in the fridge for about 4 hours, I assume it could go overnight.

Mix the remaining ingredients into a sauce.

Saute chicken tenders in a nonstick skillet over medium high heat until done.

Remove pan from heat, add sauce to pan to coat chicken.

I think at this point is where, if you wanted, you would add the toasted coconut, if desired.

I served mine with some steamed broccoli and whole wheat spaghetti tossed with a Thai Basil pesto.

Pairs Well With


My mother used to make this some 15-20 years ago. Her version was printed on the side of the Heinz 57 bottle. I was unable to locate the original recipe anywhere, so I made up my own. I think the original recipe included toasted coconut, but I always made my Mom leave that off, so I have not included that in my recipe.

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