Side Pannel
Pineapple Chicken
Ingredients List
- 8 Skinned boned chicken breast
- -halves, (4-ounce)
- 3/4 c White wine Worcestershire
- -sauce
- 1/4 c No-salt-added chicken broth
- 1 ts Dried whole tarragon
- 15 1/4 oz Unsweetened pineapple
- -chunks, (1 can) undrained
- 1/4 c Honey
Directions
Place chicken in a 13- x 9- x 2-inch baking dish.
Combine Worcestershire sauce and next 3 ingredients; stir well, and pour
over chicken.
Cover and marinate in refrigerator for 1 hour. Drain chicken, reserving
marinade; return chicken and pineapple to baking dish.
Bake, uncovered, at 350 deg for 35 minutes or until chicken is done.
Place reserved marinade in a saucepan; add honey. Cook over medium heat 5
minutes or until reduced to 1-1/2 cups. Spoon over chicken. Yield: 8
servings (serving size: 1 chicken breast half, 1/4 cup pineapple, and 3
tablespoons sauce).
Per serving: 191 Calories; 1g Fat (7% calories from fat); 27g Protein; 18g
Carbohydrate; 65mg Cholesterol; 340mg Sodium
NOTES : After finding herself in the kitchen with only these ingredients on
hand, Rebecca Sander, of Dallas, Texas, created this dish. It's great
served with wild rice.
Combine Worcestershire sauce and next 3 ingredients; stir well, and pour
over chicken.
Cover and marinate in refrigerator for 1 hour. Drain chicken, reserving
marinade; return chicken and pineapple to baking dish.
Bake, uncovered, at 350 deg for 35 minutes or until chicken is done.
Place reserved marinade in a saucepan; add honey. Cook over medium heat 5
minutes or until reduced to 1-1/2 cups. Spoon over chicken. Yield: 8
servings (serving size: 1 chicken breast half, 1/4 cup pineapple, and 3
tablespoons sauce).
Per serving: 191 Calories; 1g Fat (7% calories from fat); 27g Protein; 18g
Carbohydrate; 65mg Cholesterol; 340mg Sodium
NOTES : After finding herself in the kitchen with only these ingredients on
hand, Rebecca Sander, of Dallas, Texas, created this dish. It's great
served with wild rice.
Tweet