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Recipe of the Month


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SWEET & SPICY THAI PINEAPPLE CHICKEN

Thanks to Val Marshall

Pkg of 4 boneless chicken breasts
1 can of pineapple chunks
1 cup of plum sauce
1/2 cup Thai sweet red chili sauce
1 red pepper cut into thin slices
Seasoned bread crumbs
 
Slice the chicken breasts in half. Place bread crumbs on plate, run chicken under water and cover with bread crumbs.
 
In a pan slightly cook chicken for about 2 minutes on each side.
 
Now put aside. In a bowl mix plum sauce, Thai sauce, can of pineapple including juice and red pepper in a mixing bowl.
 
Pour a small amount in a casserole dish. Now place chicken in casserole bowl and pour more mixture over. Layer this way until chicken and sauce are finished. Bake at 350 degrees for about 25 minutes. Serve with rice and Enjoy!


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