Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken With Pineapple Salsa
Famous Authors (View All Authors)
Poultry - Chicken -  Chicken With Pineapple Salsa Post by :prozane Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2905

Click below to download : Poultry - Chicken - Chicken With Pineapple Salsa (Format : PDF)

Poultry - Chicken - Chicken With Pineapple Salsa

Yield: 6 Servings

6 Broiler-fryer chicken breast -halves, skinned and boned
2 tbl. Cilantro, chopped
2 tsp. Ginger root, minced
3/8 tsp. Salt, divided
1 cup Roma tomato, seeded
3/4 cup Fresh pineapple, diced
1/2 cup Green onion, sliced
1 (4 oz.) can diced green chilies, drained
1 tbl. Lemon juice
2 tbl. Butter

Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp. salt, tomato, pineapple, onion, chilies and lemon juice. Set aside.

In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp. salt.
Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low.
Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter
and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro.

Serves 6.
If you like this book please share to your friends :

Poultry - Chicken With Raspberry Sauce Poultry - Chicken With Raspberry Sauce

Poultry - Chicken With Raspberry Sauce
Exported from MasterCook * Amount Measure Ingredient -- Preparation Method 3 cups raspberries, divided2 tablespoons lemon juice 1/2 teaspoon salt 1/3 cup light corn syrup 1 tablespoon corn starch 1/16 teaspoon pepper 3 chicken breasts, skinned and halved Preheat oven to 400.In a blender, place 2 cups of raspberries, corn syrup and lemon juice, cover and blend on high until smooth. In a small sauce pan, stir together cornstarch, salt and pepper. Gradually stir in raspbery mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Arrange chicken and remaining raspberries

Poultry - Chicken With Pecan-parsley Cream Poultry - Chicken With Pecan-parsley Cream

Poultry - Chicken With Pecan-parsley Cream
3 tablespoons all-purpose flour 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 4 (4-ounce) skinned, boned chicken breast halves 1 tablespoon olive oil, divided 1/4 cup finely chopped pecans 1 cup low-salt chicken broth 1/3 cup sweet Marsala wine1/3 cup grated Parmesan cheese 4 ounces block-style fat-free cream cheese, cut into pieces 1/3 cup finely chopped fresh parsley 1 garlic clove, minced 3 cups hot cooked instant rice 2 tablespoons grated Parmesan cheese 1/4 cup pecan pieces Parsley sprigs (optional) Combine first 3 ingredients in a shallow dish, and dredge chicken in flour mixture. Heat 2 teaspoons oil in a large