CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
nd reserved pineapple juice: mix well.
Place 1 chicken breast half
ll marinade ingredients together, except chicken, to a food processor and
arinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic
onion powder, and nutmeg; dredge chicken in seasoned flour mixture.
Flatten chicken to 1/2-inch thickness. Pour salad dressing into a shallow bowl; dip chicken in dressing.
In a large skillet, heat oil. Add chicken; cook over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
Add pineapple slices to the skillet; cook for 30 seconds on each side or until lightly browned. Place a slice on each chicken breast half. Sprinkle with cheese if desired.
Place the chicken in the crock pot and top with the pineapple, beans
ix together soy sauce, honey, pineapple juice (reserved from the can
eparate shallow bowl.
Dip chicken in buttermilk and dredge in
Season chicken with pepper.
In large
In a large saucepan, combine the first 6 ingredients until smooth. Bring to a boil. Then reduce heat and simmer for 2 minutes stirring occasionally.
Add the chicken, pineapple, water chestnuts, and ginger.
Cover and simmer for 10 minutes. Serve over rice or whatever side dish you'd like!
ven, melt butter and saute chicken* until almost cooked through.
Place chicken in a 13 x 9 x 2-inch baking dish.
Combine Worcestershire sauce and next 3 ingredients; stir well.
Pour over chicken.
Cover and marinate in the refrigerator for 1 hour.
Place the chicken, bay leaves, cloves, juniper berries
Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken.
Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV.
*Daily Value.
Put 2 tablespoons of the oil into a an and brown the chicken over medium high heat until done.
Add 12 oz of the sauce and toss until coated.
Do not overcook. Remove from pan and keep any extra sauce.
Place pineapple, chicken and green pepper on a toothpick.
If you want, grill just a moment to brown.
Arrange on serving plate or small tasting bowls.
Drizzle remaining sauce over the Kabobs.
Enjoy.
In a large non-stick skillet, heat oil over medium high heat.
Season chicken strips and add to pan.
Brown chicken and remove to plate.
Add red and green peppers and cook for 1 minute.
Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.
Simmer until sauce begins to reduce.
Stir in cornstarch mixture and bring liquid to a simmer.
Stir in chicken strips and cook for 5 minutes.
Serve over rice.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short