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Ingredientes
- 1 med fresh pineapple
- 1 tsp margarine
- 4 x skinless boneless chicken breast halves to taste salt
- 1 tsp vegetable oil
- 1 sm red bell pepper thinly sliced
- 1/2 c. frzn pineapple orange juice concentrate thawed
- 1/2 c. white wine
- 2 Tbsp. Dijon mustard
- 1 tsp onion pwdr
- 1/2 tsp cornstarch
- 1/2 c. chopped fresh basil leaves
- 1/2 tsp black pepper
- 2 x orange peeled and sliced
Direcciones
- 1. Twist crown from pineapple. Cut pineapple in half lengthwise. Chill half for another use. Cut fruit from shell, then crosswise into thin slices. In nonstick skillet, saute/fry pineapple in margarine till lightly browned. Remove.
- 2. Lb. chicken lightly till even thickness. Season with salt. Brown chicken in oil. Cover, simmer 6 min. Remove.
- 3. Saute/fry red pepper in same pan. Combine juice concentrate, wine, mustard, onion pwdr and cornstarch; stir till blended. Add in to pan. Cook, stirring, till sauce boils and thickens.
- 4. Add in chicken, basil and black pepper to sauce. Spoon sauce over. Add in oranges; heat through. Serve with pineapple.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 27 | 24% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.22g | |
| Cholesterol 27mg | 9% |
| Sodium 129mg | 5% |
| Potassium 216mg | 6% |
| Total Carbs 4.54g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.21g | 1% |
| Protein 11.37g | 18% |
