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Rosemary Pineapple Chicken Recipe

I brought this recipe with me from Germany. It's my family's favorite way to eat chicken. —Christl Haymond, Duvall, Washington

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Rosemary Pineapple Chicken Recipe

Prep: 15 min. Bake: 45 min.

Yield: 4 Servings

15 45 60

Ingredients

4 bone-in chicken breast halves (8 ounces each)
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium onion, thinly sliced and separated into rings
2 cans (6 ounces each) unsweetened pineapple juice

Directions

In a large skillet, brown chicken in butter on both sides. Sprinkle with salt, rosemary, ginger, paprika and pepper. Transfer to a greased 13-in. x 9-in. baking dish. Place onion rings over chicken; pour pineapple juice over chicken. Bake, uncovered, at 350° for 45-55 minutes or until chicken juices run clear. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 131 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 644 mg sodium, 10 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Rosemary Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p235