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CATEGORY CUISINE TAG YIELD
Fruits, Meats, Grains, Vegetables Entrees, Fruit, Homearts, Poultry 4 Servings

INGREDIENTS

1 Pineapple, fresh
2 Bell peppers, red and green
Seeded and cut into wedges
2 t Vegetable oil
1 1/4 lb Chicken tenders, cut in half
1/2 c Apricot preserves
1 T Cider vinegar

INSTRUCTIONS

One freshly peeled, ready-to-eat pineapple, quartered lengthwise,
cored, and sliced into thin wedges.  Skinless, boneless chicken
breasts, cut into pieces may be  substituted.  Place pineapple pieces
and peppers on broiler pan and broil 4 to 5  minutes per side, or until
browned. Set aside. Heat oil in large  nonstick skillet over
medium-high heat. Season chicken with pepper.  Cook, stirring, 4 to 6
minutes, or until cooked through. Remove to  platter. Add apricot
preserves, 1/2 cup water, vinegar, and 1/2  teaspoon salt to skillet;
boil 2 minutes. Stir in chicken, pineapple,  and peppers.  Per serving:
365 calories (12 percent from fat); 5 g fat.  SOURCE HomeArts' "Making
It Healthy -- Breakfast" BY TAMARA HOLT  Notes: Work Time: 15 minutes,
Total Time: 35 minutes  Recipe by: Home Arts (1997) Hearst  Posted to
MC-Recipe Digest V1 #1006 by KitPATh  <phannema@wizard.ucr.edu> on Jan
12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 612
Calories From Fat: 234
Total Fat: 26.1g
Cholesterol: 73.7mg
Sodium: 1039.6mg
Potassium: 579.3mg
Carbohydrates: 72.7g
Fiber: 4.5g
Sugar: 38g
Protein: 25.3g


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