Pineapple Glazed Chicken
2 large boneless
chicken breasts, cut in half
1 tablespoon
canola oil
1 8-ounce can
crushed pineapple
2 tablespoons
light brown sugar
1 tablespoon
cornstarch
½
teaspoon ground ginger
Rinse chicken under cold running water and pat dry with
paper towel. Heat oil
in a large skillet over medium heat.
Quickly brown breasts on both sides. Cover and reduce heat to simmer. In a small saucepan mix together the crushed pineapple,
brown sugar, cornstarch and ginger. Cook
over medium heat until slightly thickened.
Pour over chicken, cover and let simmer for 10 minutes.
Yield: 4
servings.
Carolyn Gass Hardimon, M. S.
Home Economist