| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Grains, Vegetables |
|
Fruit, Entrees, Poultry, Homearts |
4 |
Servings |
INGREDIENTS
| 1 |
|
Pineapple; fresh |
| 2 |
|
Bell peppers; red and green |
|
|
Seeded and cut into wedges |
| 2 |
ts |
Vegetable oil |
| 1 1/4 |
lb |
Chicken tenders; cut in half |
| 1/2 |
c |
Apricot preserves |
| 1 |
tb |
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.
1. Place pineapple pieces and peppers on broiler pan and broil 4 to 5
minutes per side, or until browned. Set aside.
2. 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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