Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.
Broil until browned.
Stir sauce; pour over chicken. Bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple slices around chicken.
Spoon sauce from baking pan over all; continue baking for 5 minutes.
Garnish with fresh rosemary or parsley. Makes 6 servings.
Preparation:
10 minutes.
Baking:
40 minutes.
Drain pineapple reserving juice.
Mix juice with cornstarch, sauce and mustard.
Arrange chicken in shallow baking dish, skin side up.
Broil until brown.
Stir sauce and pour over chicken. Bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple slices around chicken.
Spoon sauce from baking pan over all.
Continue baking 5 minutes.
Drain pineapple and reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan.
Broil chicken until browned.
Stir sauce, pour over chicken and bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over chicken and continue baking 5 minutes longer.
Garnish with fresh parsley.
alf of ginger.
Add chicken.
Seal and turn to
Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking dish on broiler-proof dish, skin side up.
Broil until browned.
Stir sauce; pour over chicken.
Bake at 400\u00b0 for 30 minutes.
Spray casserole dish with nonstick spray.
Place chicken in dish.
Sprinkle with paprika, garlic, and onion powder to taste. Add soy sauce to juice from pineapple and mix.
Baste chicken with mixture.
Pour pineapple over top.
Bake at 350 degrees for 1 hour. (When using boneless chicken bake for 30 minutes)
Serve over rice.
Drain pineapple, reserve juice.
Combine juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
Arrange chicken in shallow broiler-proof dish, skin side up or skinless. Broil until browned.
Stir sauce; pour over chicken.
Bake at 400\u00b0 for 30 minutes.
Arrange lemon slices and pineapple around chicken.
Spoon sauce from baking pan over all; continue baking 5 minutes.
Drain pineapple.
Reserve juice.
Mix juice with corn starch, mustard and Worcestershire sauce.
Place chicken, skin side up in shallow baking dish.
Broil till brown.
Pour sauce over chicken. Bake at 400\u00b0 for 30 minutes.
Place lemon and pineapple slices around chicken.
Spoon sauce from pan over all.
Bake 5 minutes longer.
nside of the bag. Place pineapple rings, potatoes, carrots, spring onions
Drain pineapple; reserve juice.
Combine juice with next 5 ingredients.
Arrange chicken in baking pan skin side up.
Broil until browned.
Stir sauce; pour over chicken.
Bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all.
Continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired.
Serves 6.
Combine all ingredients, except the chicken, and mix well.
Add the chicken and stir to combine.
Cover and place in refrigerator to marinate at least 1 hour (I marinated mine 5 hours).
Spray a baking dish (or casserole) with cooking spray and add chicken mixture, marinade and all. Stir in the red pepper.
Cover and bake @ 375* for 45 minutes.
Serve over rice.
Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary; arrange chicken in shallow baking dish, skin side up.
Broil until brown; stir sauce and pour over browned chicken.
Bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple around chicken.
Spoon sauce from baking pan over all; continue baking 5 minutes.
Makes 6 servings.
Preheat oven to 350 degrees F (175 degrees C).
Whisk egg in a bowl; mix pineapple, milk, sugar, and tapioca into egg. Pour mixture into an 8-inch square baking dish.
Bake in the preheated oven until sauce has reduced, about 30 minutes. Sprinkle with cinnamon.
igh heat.
Season the chicken with black pepper (do not
Drain pineapple.
Reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broilerproof dish, skin side up.
Broil until browned.
Stir sauce; pour over chicken.
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
Beat cream cheese, hot sauce, 1/2 cup pepper Jack cheese, and blue cheese dressing together in a large bowl; fold in chicken until completely coated. Pour mixture into the prepared baking dish and top with crumbled blue cheese and 1/3 cup pepper Jack cheese.
Bake in the preheated oven until cheese is melted and dip is bubbling up the sides, 15 to 20 minutes.