Friday, November 16, 2007
I can't pass up free recipes
Good Housekeeping Lighter & Easier (pamphlet)
2 8 oz. cans pineapple slices in pineapple juice
1 tablespoon all-purpose flour
½ teaspoon salt
4 4 oz. skinless, boneless chicken breast halves
1 tablespoon salad oil
1 tablespoon honey
1 tablespoon teriyaki sauce
2 teaspoons dried chopped chives
¼ teaspoon pepper
Fresh chives for garnish
(I doubled the sauce ingredients and also thickened it with corn starch)
1. Drain pineapple slices, reserving ¼ cup juice. Cut pineapple slices into quarters; set pineapple and juice aside.
2. On waxed paper, mix flour and salt; use to coat chicken breasts.
3. In 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork-tender, about 10 minutes, turning once. Remove chicken breasts to warm platter; keep warm.
4. Into drippings in skillet stir honey, teriyaki sauce, dried chives, pepper, and reserved pineapple juice. Over high heat, heat to boiling; boil 30 seconds. Add pineapple; heat through. Pour sauce over chicken; garnish with fresh chives.
Makes 4 servings.
I avoid collecting small cooking pamphlets as much as possible since I need to draw the line somewhere however my cookbook guy usually throws them in for free when I buy cookbooks from him so how could I say no? And since I have them, I'm going to use them.
I'm always a little bit hesitant with healthy recipes but this came out fine. I did double the sauce since I was serving it over brown rice. One thing I might do differently next time is cutting up the chicken into smaller pieces. I just think the flavor disperses better that way.
Speaking of my cookbook guy, two weeks ago he told me to come back in two weeks because he was getting someone's cookbook collection. It's so dark in the evening now that I really don't want to drive up there but I think I will, one last time this year. If he's not there, I'm going to be ticked.
Blast From The Past: Spicy Meatballs with Fiery Chili Sauce from December 2006. I'm due to make those again soon.
Question of the Day: Do you have dried chives in your spice collection?