CANCUN CHICKEN

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Cancun Chicken image

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".

Provided by KGCOOK

Categories     Poultry

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

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

Steps:

  • Twist crown from pineapple.
  • Cut pine3apple in half lengthwise.
  • Refrigerate half for another use, such as pasta salad.
  • Cut fruit from shell with a knife.
  • Cut fruit crosswise into 6 slices.
  • Pound chicken into 1/2 thickness.
  • Sprinkle with salt and pepper to taste.
  • Combine cumin, oregano, and cloves in a cup.
  • Sprinkle over chicken.
  • In an 8 inch skillet saute pineapple in hot oil over medium high heat for about a minute.
  • Remove from skillet.
  • In same skillet saute chicken in pan juices.
  • Reduce heat.
  • Cover and simmer about 2 minutes or till juices run clear.
  • Blend pineapple juice, lime juice, and cornstarch in a cup.
  • Pour into same skillet.
  • Stir until sauce boils and is thickened.
  • Stir in cilantro.
  • Serve sauce over chicken and pineapple.

Nutrition Facts : Calories 720.7, Fat 17.5, SaturatedFat 2.7, Cholesterol 136.9, Sodium 165, Carbohydrate 87, Fiber 7.3, Sugar 62.5, Protein 58

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