• 30minutes
  • 294calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breasts (about 1 1/4 pounds)

  2. 1/4 cup all-purpose flour

  3. 1 teaspoon salt

  4. 1/2 teaspoon ground black pepper

  5. 1 tablespoon extra virgin olive oil

  6. 1 tablespoon butter

  7. 12 ounces package fresh pineapple chunks (1 3/4 cups)

  8. 1/2 cup orange juice

  9. 1/2 teaspoon cornstarch

  10. 1 tablespoon brown sugar

  11. 2 jalapeno chilies , seeded and minced

  12. 2 garlic cloves , minced

  13. 2 tablespoons chopped cilantro

Instructions Jump to Ingredients ↑

  1. Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.

  2. In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.

  3. In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.

  4. While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.

  5. Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.

  6. Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.


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