|
||||||
| Poultry Chicken and turkey entree recipes |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
![]() |
|
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
So this is what I made for dinner tonight! It was so good and low in fat for you dieters.
Aloha Chicken 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. Just a few notes...I halfed the recipe and it was enough for me and Chad with leftovers so for those of you with small families, you may want to do this! |