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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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I found this zesty recipe in a favourite cooking magazine of mine. A refreshing taste for chicken! Ingredients:
1/4 cup chicken broth |
3 tablespoons soya sauce |
1 teaspoon ground ginger, divided |
2 bone-in skinless chicken breasts |
1 (8 ounce) can unsweetened pineapple, undrained |
1 teaspoon cornstarch |
2 tablespoons orange marmalade |
1 teaspoon lemon juice |
Directions:
1. In a large resealable bag combine broth, soya sauce and half of ginger.
2. Add chicken.
3. Seal and turn to coat; refrigerate for 2 hours turning occasionally.
4. Drain pineapple, reserving 1/2 cup juice.
5. Set aside 1/2 cup pineapple.
6. (refrigerate remaining juice and pineapple for a later use) In a saucepan combine cornstarch and reserved pineapple juice until smooth.
7. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger.
8. Bring to a boil; cook and stir for a couple minutes until thickened.
9. Drain chicken and discard marinade.
10. Place chicken in greased 9 inch glass baking dish.
11. Top with pineapple mixture.
12. Bake uncovered at 350 for 45 minutes approx or until juices run clear.
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