2 tbsp brown sugar
1 tbsp cornstarch
2 cans (8-oz each) crushed pineapple, do not drain
1/4 cup soy sauce
1/4 tsp garlic salt
1/4 tsp ground ginger
6 boneless skinless chicken breast halves
Minced chives, optional
Preheat oven to 350 degrees.
Grease a 9-inch square baking dish or pan; set aside.
Combine the brown sugar and cornstarch in a saucepan; stir in the pineapple with its juice, soy sauce, garlic salt and ginger. Cook mixture while stirring over low heat until thickened.
Place chicken in the prepared baking dish and pour half the sauce over chicken.
Bake, uncovered, at 350 degrees 15 minutes. Baste another 10-15 minutes or until chicken is cook through, basting often with the remaining half of the sauce.
Sprinkle with the chives, if using, before serving.
2 cans (8-oz each) crushed pineapple, do not drain
1/4 cup soy sauce
1/4 tsp garlic salt
1/4 tsp ground ginger
6 boneless skinless chicken breast halves
Minced chives, optional
Preheat oven to 350 degrees.
Grease a 9-inch square baking dish or pan; set aside.
Combine the brown sugar and cornstarch in a saucepan; stir in the pineapple with its juice, soy sauce, garlic salt and ginger. Cook mixture while stirring over low heat until thickened.
Place chicken in the prepared baking dish and pour half the sauce over chicken.
Bake, uncovered, at 350 degrees 15 minutes. Baste another 10-15 minutes or until chicken is cook through, basting often with the remaining half of the sauce.
Sprinkle with the chives, if using, before serving.
Note: File Photo
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