| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Poultry, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
|
Whole chicken breasts,split,boned,skinned |
|
|
Salt as desired |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Red pepper,cut into 1/4 by 2" strips (1 1/2 cups) |
| 1 |
md |
Green pepper,cut into 1/4 x 2" strips (1 1/2 cups) |
| 1 |
|
8 oz can juice pack pineapple chunks,undrained |
| 1/2 |
c |
Picante sauce |
| 2 |
tb |
Chopped fresh cilantro or parsley |
| 2 |
|
Or 3 tsp shredded fresh ginger or 3/4 to 1 tsp. ground ginger |
INSTRUCTIONS
Lightly salt chicken.Cook in oil over medium heat until lightly browned and
cook through,about 5 minutes.Remove and reserve.Add remaining ingredients
to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are
tender and sauce thickens.Return chicken to skillet;heat through.
Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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