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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Ginger and crushed pineapple flavor tender juicy chicken in this main dish recipe from Marcille Meyer of Battle Creek, Nebraska. Orange marmalade and lemon juice add just a hint of refreshing citrus tang. It's simple to put together, low in fat and tasty, too, she says. Ingredients:
1/4 cup chicken broth |
3 tablespoons reduced-sodium soy sauce |
1 teaspoon ground ginger, divided |
2 bone-in chicken breast halves (6 ounces each), skin removed |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
1 teaspoon cornstarch |
2 teaspoons orange marmalade |
1 teaspoon lemon juice |
Directions:
1. In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
2. Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear. Yield: 2 servings.
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