A
Ashworth3715
Guest
4 boneless skinless chicken breasts
1 Tbl Flour
1 Tbl Vegetable Oil (I use Extra Virgin Olive Oil)
2 8 oz cans pineapple chunks, unsweetened
1 Tbl Honey
1 tsp Cornstarch
1 Tbl Teriyaki Sauce
1/8 tsp pepper
Flatten Chicken to 1/4" thickness. Place flour in a large resealable bag. Add chicken, shake to coat.
In a skillet over medium heat, brown chicken in oil 3-5 minutes per side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine corstarch and juice until smooth. Add to skillet. Stir in honey, teriyaki sauce, and pepper. Boil for 30 seconds, or until thickened. Add pineapple and chicken breasts, heat through. Serve over rice.
1 Tbl Flour
1 Tbl Vegetable Oil (I use Extra Virgin Olive Oil)
2 8 oz cans pineapple chunks, unsweetened
1 Tbl Honey
1 tsp Cornstarch
1 Tbl Teriyaki Sauce
1/8 tsp pepper
Flatten Chicken to 1/4" thickness. Place flour in a large resealable bag. Add chicken, shake to coat.
In a skillet over medium heat, brown chicken in oil 3-5 minutes per side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine corstarch and juice until smooth. Add to skillet. Stir in honey, teriyaki sauce, and pepper. Boil for 30 seconds, or until thickened. Add pineapple and chicken breasts, heat through. Serve over rice.