Breastofchickentropicale Recipes

TROPICAL CHICKEN BREASTS

Tropical Chicken Breasts image

From Home Cooking, July/August 2005, came the original of this recipe. I've changed it slightly & serve is over brown rice with peas for a complete meal.

Provided by Sydney Mike

Categories Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breasts
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple in juice
1/4 cup brown sugar

Steps:

Preheat oven to 400°F, & spray a 13x9-inch baking dish with cooking spray.
Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worcestershire sauce & mix well.
Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
Bake an additional 15 minutes.
In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
Bake an additional 30 minutes.

Nutrition Facts : Calories 207.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 51.3, Sodium 940.1, Carbohydrate 27.7, Fiber 0.9, Sugar 24.6, Protein 22.4

BREAST OF CHICKEN TROPICALE

Breast of Chicken Tropicale image

Make and share this Breast of Chicken Tropicale recipe from Food.com.

Provided by loof751

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breasts
9 tablespoons butter
8 ounces noodles
1 lb mushroom, chopped
2 tablespoons minced onions
6 sprigs parsley
1/2 cup fine dry breadcrumb
1 (8 ounce) can sliced pineapple, drained (reserve juice)
1/4 cup grated parmesan cheese
3 tablespoons flour
2 1/2 cups milk
1/2 cup reserved pineapple juice
2 egg yolks, well beaten
1/2 cup heavy cream
salt and pepper

Steps:

Season chicken breasts with salt and pepper. Saute in 4 tablespoons butter until slightly brown. Cover and cook 25-30 minutes or until done, turning occasionally.
While chicken is cooking, cook noodles and drain well. Mix with 2 tablespoons butter and salt and pepper to taste.
Whip the heavy cream.
Melt 3 tablespoons butter in a small saucepan and blend in flour. Add milk and pineapple juice and cook, stirring constantly, until thickened.
Add a little of the sauce mixture to the egg yolks; return all to saucepan and stir well.
Fold in whipped cream and season with salt and pepper to taste.
When chicken is done, place noodles in a 13x9 broiler-safe baking pan. Top with chicken and cover to keep warm.
Cook mushrooms and onion in the butter remaining in the skillet used to cook the chicken. Add parsley and bread crumbs. Mix well and season with salt and pepper.
Place a pineapple slice on each chicken breast and top with a mound of the mushroom mixture. Pour the pineapple sauce over all and sprinkle with grated Parmesan. Brown under the broiler.

Nutrition Facts : Calories 981.4, Fat 53.2, SaturatedFat 30.1, Cholesterol 342.7, Sodium 669.1, Carbohydrate 79, Fiber 4.8, Sugar 13.3, Protein 49.1

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