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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

HAWAIIAN CHICKEN Recipe

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This recipe for HAWAIIAN CHICKEN is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 8-oz cans of pineapple slices in juice
1 tbsp. flour
1/2 tsp. salt
4 4-oz akin, boneless chicken breast halves.
1 tbsp. Oil
1 tbsp. Honey
1 tbsp. Tertiary Sauce
2 tsp. dried chopped chives
1/4 tsp. pepper
Fresh chives for garnish
Directions:
Directions:
Drain pineapple slices - reserving 1/4 cup of the juice. Cut Pineapple into quarters and set aside. On wax paper, mix flour and salt and use to coat chicken breasts.

In a 10-inch skillet on medium heat, in hot oil, cook chicken until golden and fork tender (about 10 minutes) turning once. Remove chicken to warm platter.

Into the drippings in the skillet, stir in honey, Teriyaki sauce, diced chives and pepper and remaining pineapple juice. Heat to boiling and boil 30 seconds. Add pineapple and heat thorough. Pour over chicken and garnish with fresh chives.
Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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