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Pineapple Chicken
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1 can (8 ounces) unsweetened crushed pineapple, undrained
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (1-1/2 pounds)
In a large resealable plastic bag, combine the first five ingredients.
Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
Place the chicken and marinade in an 11-in. x 7-in. baking dish
coated with cooking spray. Cover and bake at 350° for 25 minutes
or until chicken juices run clear.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |