Basil-Orange Pineapple Chicken

pineapple-orange

1

pineapple  medium Dole fresh

1 teaspoon(s)

margarine

skinless boneless chicken breast halves

1 teaspoon(s)

vegetable oil

1

small red bell pepper, seeded, thinly sliced

1/2 cup(s)

frozen Dole Pineapple Orange Juice concentrate  thawed

1/2 cup(s)

white wine

2 tablespoon(s)

Dijon mustard

1 teaspoon(s)

onion powder

1/2 teaspoon(s)

cornstarch

1/2 cup(s)

fresh basil leaf  minced

1/2 teaspoon(s)

black pepper

1

orange  peeled, sliced Dole

1. Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use. Cut fruit from shell, then crosswise into thin slices. In nonstick skillet, saute pineapple in margarine until lightly browned. Remove.

2. Pound chicken lightly until even thickness. Season with salt. Brown chicken in oil. Cover, simmer 6 minutes. Remove.

3. Saute red pepper in same pan. Combine juice concentrate, wine, mustard, onion powder and cornstarch; stir until blended. Add to pan. Cook, stirring, until sauce boils and thickens.

4. Add chicken, basil and black pepper to sauce. Spoon sauce over. Add oranges; heat through. Serve with pineapple.

 

 

 

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