| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| 8 | Skinned boned chicken breast halves, (4-ounce) | |
| 3/4 | c | White wine Worcestershire sauce |
| 1/4 | c | No-salt-added chicken broth |
| 1 | ts | Dried whole tarragon |
| 15 1/4 | oz | Unsweetened pineapple chunks, (1 can) undrained |
| 1/4 | c | Honey |
INSTRUCTIONS
Place chicken in a 13- x 9- x 2-inch baking dish. Combine Worcestershire sauce and next 3 ingredients; stir well, and pour over chicken. Cover and marinate in refrigerator for 1 hour. Drain chicken, reserving marinade; return chicken and pineapple to baking dish. Bake, uncovered, at 350 deg for 35 minutes or until chicken is done. Place reserved marinade in a saucepan; add honey. Cook over medium heat 5 minutes or until reduced to 1-1/2 cups. Spoon over chicken. Yield: 8 servings (serving size: 1 chicken breast half, 1/4 cup pineapple, and 3 tablespoons sauce). Per serving: 191 Calories; 1g Fat (7% calories from fat); 27g Protein; 18g Carbohydrate; 65mg Cholesterol; 340mg Sodium NOTES : After finding herself in the kitchen with only these ingredients on hand, Rebecca Sander, of Dallas, Texas, created this dish. It's great served with wild rice. Recipe by: Cooking Light, Oct 1993, page 130 Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.
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