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Ingredientes
- 25 gm Butter, (1oz)
- 1 Tbsp. Oil
- 4 x Skinless chicken breast fillets
- 1 lrg Onion, finely diced
- 1 x Clove garlic, crushed
- 1 x 230 gram can minced tomatoes, (8.1oz)
- 250 gm Pineapple flesh cut into cubes, (8oz)
- 2 Tbsp. Soy sauce
- 2 Tbsp. White wine vinegar
- 2 Tbsp. Soft brown sugar Salt and freshly grnd black pepper
- 2 Tbsp. Freshly minced parsley
Direcciones
- 1. Heat the butter and oil in a large pan and fry the chicken breasts for 5-6 min, turning occasionally.
- 2. Add in the onion and garlic and cook for a further 2-3 min till golden brown.
- 3. Add in the tomatoes, pineapple, soy sauce, vinegar, sugar and seasoning to taste.
- 4. Bring to the boil then reduce the heat, cover and simmer gently for 15-20 min.
- 5. Transfer to a warmed serving plate and sprinkle with freshly minced parsley.
- NOTES : A delicious supper dish using the classic combination of sweet and sour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6497g | |
| Recipe makes 4 servings | |
| Calories 1256 | |
| Calories from Fat 151 | 12% |
| Total Fat 17.56g | 22% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.1g | |
| Cholesterol 40mg | 13% |
| Sodium 9647mg | 402% |
| Potassium 12228mg | 349% |
| Total Carbs 265.24g | 71% |
| Dietary Fiber 65.4g | 218% |
| Sugars 153.57g | 102% |
| Protein 62.3g | 100% |
