Bermuda Chicken
  • Servings: 3- 4
  • 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
  1. Marinate tenders in 3 T Heinz 57 sauce, juice of 1 lime, 1 t of the ginger, salt and pepper.
  2. I let mine sit in the fridge for about 4 hours, I assume it could go overnight.
  3. Mix the remaining ingredients into a sauce.
  4. Saute chicken tenders in a nonstick skillet over medium high heat until done.
  5. Remove pan from heat, add sauce to pan to coat chicken.
  6. I think at this point is where, if you wanted, you would add the toasted coconut, if desired.
  7. I served mine with some steamed broccoli and whole wheat spaghetti tossed with a Thai Basil pesto.
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.