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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Great summer recipe with grilled vegetables and even some grilled pineapple even if the main dish is on the stove top! This calls for ground cloves but I think I would like ginger a little better. Use your idea to flavor the meat! I used canned pineapple in place of the fresh. I got this recipe from a cookbook called Favorite Brand Name Cookbook . Ingredients:
1 fresh pineapple |
2 boneless skinless chicken breast halves |
1/2 teaspoon ground cumin |
1/4 teaspoon dried oregano, crumbled |
1/8 teaspoon ground cloves |
1 tablespoon extra light tasting olive oil |
3/4 cup pineapple juice |
1 teaspoon cornstarch |
1 teaspoon minced cilantro |
Directions:
1. Twist crown from pineapple.
2. Cut pine3apple in half lengthwise.
3. Refrigerate half for another use, such as pasta salad.
4. Cut fruit from shell with a knife.
5. Cut fruit crosswise into 6 slices.
6. Pound chicken into 1/2 thickness.
7. Sprinkle with salt and pepper to taste.
8. Combine cumin, oregano, and cloves in a cup.
9. Sprinkle over chicken.
10. In an 8 inch skillet saute pineapple in hot oil over medium high heat for about a minute.
11. Remove from skillet.
12. In same skillet saute chicken in pan juices.
13. Reduce heat.
14. Cover and simmer about 2 minutes or till juices run clear.
15. Blend pineapple juice, lime juice, and cornstarch in a cup.
16. Pour into same skillet.
17. Stir until sauce boils and is thickened.
18. Stir in cilantro.
19. Serve sauce over chicken and pineapple.
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