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Monday, March 29, 2010

Sauteed Chicken Breasts with Pineapple and Jalapeno Chilies

Alright, so this wasn't the best or tastiest dish that I ever made. It didn't have nearly enough "kick" for my taste. Perhaps I don't know to buy jalapenos?

But, even with more sweet than spice, my husband and I both thought it was good enough to share. (If you try this and have success "taking it up a notch," please share a comment about how you did it!)

What you need:
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. extra virgin olive oil
1 tbsp. butter
12-ounce package of fresh pineapple chunks (1 3/4 cups)
1/2 cup orange juice
1/2 tsp. cornstarch
1 tbsp. brown sugar
2 jalapeno chilies, seeded and minced
2 cloves garlic, minced
2 tbsps. chopped cilantro (not big fans at our house, so I omitted this)

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

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

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.

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.

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.

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.

Recipe from the February 17, 2010 Harrisburg Patriot-News.

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