Pineapple Chicken

Pineapple Chicken
Serve hot over rice.

Ingredients (4 servings):
I make this with what I always have in my cupboards and fridge - some canned ingredients. But I included in parenthesis what fresh items can be used to make it extra fabulous!

1/2 sweet yellow onion chopped
1/2 green bellpepper chopped (use orange or yellow for added visual appeal)
1-2 lb chicken, chopped into small pieces
1 can pineapple chunks, drained (½ pineapple, cored & cubed thickly)
1 can stewed tomatoes chopped fine, reserve juice (1 large tomato, chopped)
3-4 cloves garlic, chopped
1/2 tsp powdered ginger (2 slices ginger)
1 Tbsp cooking oil
¼ cup katsup
1 Tbsp sugar
1 Tbsp chili paste (optional - I don't use it for the kids)
1 cup water (I sub tomato juices or chicken stock)
Salt to taste
Spring onion or coriander for garnish


Method:

1.
Heat oil in pan or wok, stir in onion & bellpepper. Stir fry on medium heat for about 2 minutes. Add garlic and chicken and stir fry until all sides are seared.
2.
Add in pineapple pieces and ginger.
3.
Add in sugar, ketchup and chili paste. Stir until chicken pieces are coated with sauce.
4.
Add in tomato and water(or other liquid), bring to boil then let it simmer with lid on for about 5 minutes.
5.
Add salt to taste, and let it simmer for another 5 minutes or until sauce is reduced slightly.
6.
Transfer to serving plate over hot rice, garnish if desired.

Lemon Teriyaki Chicken

1 lb. boneless skinless chicken breast halves cut into long strips
flour for dredging (just dump about a cup into a shallow pan)
6 T. butter
1/2 c. teriyaki sauce
4 T. lemon juice
3/4 tsp. minced garlic
1 tsp. sugar

Dredge the chicken in flour. In a large skillet, cook the chicken in the butter over medium heat until golden brown and cooked through. Remove the chicken and keep warm. Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet. Stir to loosen the browned bits of chicken from the bottom of the pan and cook the sauce until it starts to get shiny and starts to thicken. Return the chicken to the pan and simmer uncovered for 1-3 minutes minutes, until the chicken is heated through and the sauce is thick.

Serve this over rice.

Add-in ideas: You could toss in some already lightly steamed broccoli at the same time you put the chicken back in the sauce to heat. Can also add in a package of yakisoba noodles at the end too. YUM!

Stephanie

20 MINUTE CHICKEN PARMESAN

YOU WILL NEED:
*
8 boneless, skinless, Chicken breast halves
1 Egg
1 cup Bread crumbs (I like Panko)
4 tbsp margarine or butter
1 3/4 cup Spaghetti sauce
1 cup Mozzarella cheese
4 tbsp Parmesan cheese
1/4 cup Parsley
*
DIRECTIONS:

Slightly beat the eggs. Shred the mozzarella cheese. Grate the Parmesan cheese. Chop the parsley Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add spaghetti sauce. Reduce heat. Cover and simmer for 10 minutes, or until chicken is tender & done. Sprinkle with cheeses and parsley. Cover, simmer for 5 minutes or until cheese melts.

Stephanie

Parmesan Chicken

Ingredients:
*
1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs (I like Panko)
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat,
cut into pieces no larger than 2x2 inches
*
DIRECTIONS:


1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Serves 4-6.

Stephanie