Rosemary Pineapple Chicken |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I brought this recipe with me from Germany. It's my family's favorite way to eat chicken. Christl Haymond, Duvall, Washington Ingredients:
4 bone-in chicken breast halves (8 ounces each) |
1 tablespoon butter |
1 teaspoon salt |
1/2 teaspoon minced fresh rosemary |
1/2 teaspoon ground ginger |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
1 medium onion, thinly sliced and separated into rings |
2 cans (6 ounces each) unsweetened pineapple juice |
Directions:
1. In a large skillet, brown chicken in butter on both sides. Sprinkle with salt, rosemary, ginger, paprika and pepper. Transfer to a greased 13-in. x 9-in. baking dish. Place onion rings over chicken; pour pineapple juice over chicken. Bake, uncovered, at 350° for 45-55 minutes or until chicken juices run clear. Yield: 4 servings.
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