Post by danielpearl on Feb 20, 2013 6:37:59 GMT -8
4 8-ounce chicken breasts, skinned
1/2 cup unbleached flour
1 tblsp olive oil
1/4 tsp pepper
1 4-ounce can sliced pineapple (in its own juices)
1/2 cup water
3/4 cup cider vinegar
1/4 tsp ground ginger
1 green pepper, cut into 1/4 inch rings
1. Wash and dry chicken and coat with flour
2. In a nonstick skillet, heat oil and brown chicken
3. Place chicken in shallow roasting pan
4. Sprinkle with pepper
5. Make sauce of pineapple juice, water, vinegar, and ginger
6. Pour over chicken and bake, uncovered, in a 350 degree oven for 30 minutes
7. Add pineapple slices and green pepper rings.
8. Cook for 15 minutes and serve.
Serves 4
Per serving:
291 calories
39 grams protein
14 grams carbohydrate
13 grams fat
1/2 cup unbleached flour
1 tblsp olive oil
1/4 tsp pepper
1 4-ounce can sliced pineapple (in its own juices)
1/2 cup water
3/4 cup cider vinegar
1/4 tsp ground ginger
1 green pepper, cut into 1/4 inch rings
1. Wash and dry chicken and coat with flour
2. In a nonstick skillet, heat oil and brown chicken
3. Place chicken in shallow roasting pan
4. Sprinkle with pepper
5. Make sauce of pineapple juice, water, vinegar, and ginger
6. Pour over chicken and bake, uncovered, in a 350 degree oven for 30 minutes
7. Add pineapple slices and green pepper rings.
8. Cook for 15 minutes and serve.
Serves 4
Per serving:
291 calories
39 grams protein
14 grams carbohydrate
13 grams fat