Monday, January 22, 2007

Hawaiian Chicken (RT)


  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)

  • Salt and pepper to taste

  • 1/2 cup flour

  • 2 tablespoons vegetable oil (canola, corn, peanut)

Hawaiian Sauce:
  • 1 (8 ounce) can pineapple chunks, with juice

  • 1/2 cup brown sugar

  • 3 tablespoons soy sauce

  • 1 tablespoon fresh ginger, minced

  • 1/8 teaspoon ground cloves

  • 1/4 teaspoon paprika

  • 1/2 teaspoon kosher salt

  • 1 tablespoon flour


1. Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour.

2. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat--up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.

3. SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.

recipe from FamilyFun


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