Pineapple Chicken - 1 Recipe - Cooking Index
Pineapple Chicken - 1 Recipe - Cooking Index
| 8 | Skinned boned chicken breast halves - (4-ounce) | |
| 3/4 cup | 177ml | White wine Worcestershire sauce |
| 1/4 cup | 59ml | No-salt-added chicken broth |
| 1 teaspoon | 5ml | Dried whole tarragon |
| 15 1/4 oz | 433g | Unsweetened pineapple chunks - (1 can) undrained |
| 1/4 cup | 59ml | Honey |
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).
Source:
Cooking Light, Oct 1993, page 130
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