Basil-Orange
Pineapple
Chicken
-
serves
4
1
pineapple
1
tsp
margarine
4
skinless
boneless
chicken
br
Salt
1
tsp
vegetable
oil
1
small
red
bell
pepper
1/2
cup
frozen
Dole
pineapple
orange
1/2
cup
white
wine
2
tbsp
Dijon
mustard
1
tsp
onion
powder
1/2
tsp
cornstarch
1/2
cup
fresh
basil
leaf
1/2
tsp
black
pepper
2
orange
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.
Pound
chicken
lightly
until
even
thickness.
Season
with
salt.
Brown
chicken
in
oil.
Cover,
simmer
6
minutes.
Remove.
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.
Add
chicken,
basil
and
black
pepper
to
sauce.
Spoon
sauce
over.
Add
oranges;
heat
through.
Serve
with
pineapple.
Submitted By (Miki)
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