| 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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