Pineapple-glazed Breasts Of Chicken

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken, Family & fr	4	Servings

INGREDIENTS

1		Pineapple slices, save syrup
		8 1/2 oz.
1 1/2	T	Soy sauce
2	T	Wine vinegar
2	T	Honey
2	T	Catsup
4		Boned and skinned chicken
		breasts
2	T	Butter
1	T	Cooking oil
2	t	Cornstarch

INSTRUCTIONS

Combine pineapple syrup with soy sauce, vinegar, honey and catsup.
Pour over chicken breast. Cover and refrigerate 1 or 2 hours. Drain,
saving marinade.  Brown chicken in heavy skillet using 1 Tbsp. butter
and oil.  Blend cornstarch with marinade and remaining butter. Heat to
boiling;  pour over chicken in skillet. Cover tightly; cook slowly
about 20  minutes until tender.  During cooking, baste with pan sauce
several times to glaze chicken.  About 5 minutes before chicken is
done, add drained pineapple slices  to heat and glaze.  Possum Kingdom
Lake Cookbook  MC Formatted using MC Buster & SNT on 4/10/98 Posted to
MC-Recipe  Digest by Barb at PK  <abprice@wf.net> on Apr 21, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 306 Calories From Fat: 121 Total Fat: 13.6g Cholesterol: 88.4mg Sodium: 990.7mg Potassium: 450.1mg Carbohydrates: 13.1g Fiber: <1g Sugar: 11g Protein: 31.5g