| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury1 | 4 | Servings | |
INGREDIENTS
| 25 | g | Butter, 1oz |
| 1 | T | Oil |
| 4 | Skinless chicken breast | |
| fillets | ||
| 1 | Onion, finely diced | |
| 1 | Clove garlic, crushed | |
| 1 | 230 gram can chopped | |
| tomatoes 8.1oz | ||
| 250 | g | Pineapple flesh cut into |
| cubes 8oz | ||
| 2 | T | Soy sauce |
| 2 | T | White wine vinegar |
| 2 | T | Soft brown sugar |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Freshly chopped parsley |
INSTRUCTIONS
Melt the butter and oil in a large pan and fry the chicken breasts for 5-6 minutes, turning occasionally. Add the onion and garlic and cook for a further 2-3 minutes until golden. Add the tomatoes, pineapple, soy sauce, vinegar, sugar and seasoning to taste. Bring to the boil then reduce the heat, cover and simmer gently for 15-20 minutes. Transfer to a warmed serving plate and sprinkle with freshly chopped parsley. Converted by MC_Buster. NOTES : A delicious supper dish using the classic combination of sweet and sour. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 86.5mg
Sodium: 570.5mg
Potassium: 536.9mg
Carbohydrates: 16.4g
Fiber: 2g
Sugar: 11.1g
Protein: 28.6g