Spicy Pineapple, Ginger, Basil Chicken
- Ready In:
- 24hrs 50mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 5 chicken breasts
- 8 ounces Italian salad dressing
- 1⁄2 onion, diced
- 5 -6 garlic cloves
- 1 teaspoon star ground anise
- 1 teaspoon red pepper flakes
- 1 onion, sliced thinly
- 4 garlic cloves, finely minced
- 1 tablespoon fresh ginger, pulverized
- 12 basil leaves, thinly sliced
- 3 cups fresh pineapple, cut into small bits
- 1 teaspoon smokey paprika
directions
- Take the chicken breasts and pound the to about 1 inch thick. Cut the breasts in half.
- Place breasts in large bowl adding all the ingredients to the red pepper flakes and mix well evenly distributing and coating the breasts.
- Put cling film on the bowl placing it into the fridge overnight. The longer it marinates the juicer your outcome will be.
- The next day prepare your pan. It needs to be large enough so the chicken will be only one layer.
- Heat the oven to 375 F.
- Slice your onion very thinly and make an even layer in the pan. Place on top of the onions the other ingredients.
- Reserve about a cup of the pineapple and half a tsp of smoked paprika to put on top of the breasts.
- Lay the basil leaves evenly across the pan so that each piece of chicken rest atop 1-3 leaves.
- Lay the marinated chicken on top of the onions and basil leaves.
- Evenly distribute the remaining pineapple and paprika onto the tops of the chicken.
- Bake for 45-50 minutes until the chicken and pineapple becomes browned. Don't bake too long as the chicken will become dry.
- Remove from the oven and let rest.
- Remove the breasts to a serving platter.
- Pour the juices pineapple and onions from you baking pan into a large pan. Heat until bubbling and add a slury of 2 tsp corn starch in water to the boiling juices to thicken. Salt sauce to taste. Pour the sauce around the breasts and serve.
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RECIPE SUBMITTED BY
<p>Cooking is my way of relaxing, nothing like a ball of dough in your hands to work out the day's frustrations.</p>