Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 4 chicken breast halves

  3. 1/4 cup olive oil

  4. 1 onion, cut in chunks

  5. 1 green pepper, cut in chunks Salt and ground black pepper to taste

  6. 2 tablespoons chopped cilantro

  7. 2/3 cup chicken broth, warmed

  8. 1/2 cup dry white wine

  9. 1 (20-ounce) can pineapple chunks, drained

  10. 2 firm bananas, cut in chunks

  11. 2 salad tomatoes, cut in wedges

Instructions Jump to Ingredients ↑

  1. Squeeze lemon juice over chicken and let sit while oil heats.

  2. In large Dutch oven, place olive oil and heat over medium high temperature. Add chicken, skin side down, and cook until brown, about 6 minutes. Turn chicken and reduce heat to medium. Place onion and green pepper on top of chicken; cook about 10 minutes longer.

  3. Place chicken on top of vegetables, sprinkle with salt, pepper and cilantro. Pour chicken broth and wine over all and simmer, uncovered, about 10 minutes.

  4. Add pineapple, bananas and tomatoes; heat through about 5 minutes. Serve hot with rice.


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