Ingredients: |
Ingredients: 4-6 boneless, skinless chicken breasts (about 2 lbs.)
½-3/4 cup flour
1 tsp. salt
½ tsp. ground black pepper
2-3 Tbsp. Olive oil (add more as needed)
2 Tbsp. butter
2-12-oz. pkg. fresh pineapple chunks (3 ½ cup)
(I used a fresh pineapple and put part of it in a blender to make juice.)
1 cup orange juice or juice from fresh oranges
1 tsp. cornstarch (Mix with a small amount of water and add slowly)
2 Tbsp. brown sugar
3-4 jalapenos chilies, seeded and minced
4 cloves garlic, minced
4 Tbsp. chopped cilantro
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Directions: |
Directions:1. Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet, mallet, or rolling pin, pound them until flattened to about ½ inch thick. (I cut mine in half first because they were so thick.)
2. Combine the flour, salt and pepper in a shallow dish. Dredge both sides of each breast in the seasoned flour. In a large nonstick skillet heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm.
Do not clean the skillet!! Use again for the sauce.
While the breasts are cooking: Drain the juice from the pineapple into a measuring cup. Add enough orange juice to make about 2 cups. Stir in the cornstarch and set aside.
3. Return the skillet with the browned bits to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown (5 min). Add the chilies and garlic and stir until the garlic is beginning to color 1-2 minutes. Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, about 5 minutes. Stir in the cilantro, and serve spooned over the chicken breasts. Serve over rice or noodles. |
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