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    You are in: Home / Recipes / Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies Recipe
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    Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies

    Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies. Photo by TeresaS

    1/1 Photo of Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    SweetPeaNC's Note:

    This was in an AP article published in the local newspaper.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.
    3. 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. 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. 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. 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.

    Ratings & Reviews:

    • on March 09, 2010

      55

      We loved this dish! It's easy to prepare and the flavor is wonderful. I kept the chicken hot in a 225 degree oven. The only negative was that the sauce never did thicken so I would suggest increasing the cornstarch to 3/4 tsp or maybe even a bit more. I did double the jalapeno because we enjoy our food hot and spicy (but it really wasn't). I think the sweetness of the pineapple decreased the heat of the pepper. FYI. Oh!, I also used canned pineapple. This is a keeper. Thanks for posting. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.9
     
    Calories from Fat 72
    24%
    Total Fat 8.0 g
    12%
    Saturated Fat 2.7 g
    13%
    Cholesterol 76.0 mg
    25%
    Sodium 683.4 mg
    28%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 1.9 g
    7%
    Sugars 15.0 g
    60%
    Protein 29.3 g
    58%

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