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Ingredientes
- 1 can pineapple slices
- 1 1/2 tbsp. soy sauce
- 2 tbsp. wine vinegar
- 2 tbsp. honey
- 2 tbsp. catsup
- 4 boned, skinned chicken breasts
- 2 tbsp. butter
- 1 tbsp. oil
- 2 teaspoon cornstarch
Direcciones
- Combine syrup liquid removed from pineapple with soy sauce, vinegar, honey and catsup. Pour over chicken breasts. Cover and chill 1 or possibly 2 hrs. Drain, saving marinade.
- Brown chicken in heavy skillet using 1 Tbsp. butter and oil. Blend cornstarch with marinade and remaining 1 Tbsp. butter. Heat to boiling, pour over chicken in skillet. Cover tightly and cook slowly about 20 min or possibly till tender.
- During cooking, baste with pan sauce several times to glaze chicken. About 5 min before chicken is done, add in liquid removed pineapple slices to heat and glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 87 | 32% |
| Total Fat 9.89g | 12% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.1g | |
| Cholesterol 42mg | 14% |
| Sodium 495mg | 21% |
| Potassium 293mg | 8% |
| Total Carbs 36.29g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 30.56g | 20% |
| Protein 11.68g | 19% |
