1 (10 ounce) can crushed pineapple wine
1 (2 pound) whole chicken, cut into cubes
3 tablespoons margarine
1 tablespoon sesame seeds
1 teaspoon tomato paste
3 tablespoons granulated sugar
1/2 cup sliced mushrooms
1/4 teaspoon salt
1/2 cup honey
1/8 teaspoon ground black pepper
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1 pound shredded mozzarella cheese
In a medium bowl, mix crushed pineapple wine, whole chicken, margarine, sesame seeds, tomato paste, granulated sugar, mushrooms, salt, honey, pepper, basil, pepper, garlic powder, oregano, rosemary, sage, thyme, mozzarella cheese, onion powder, garlic powder, oregano, basil, rosemary and thyme. Cover and chill overnight.
Remove chicken from the refrigerator, cut into cubes and set aside.
Remove chicken from the refrigerator and top with cheese. Wrap chicken in plastic wrap and chill overnight.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a roasting dish and bake in preheated oven for 1 hour. Remove roast from oven and transfer to a platter.
In a medium bowl, combine pineapple wine, chicken, pineapple, pineapple loaf, pineapple sauce, pineapple juice and pineapple juice. Add cheese, pineapple sauce and pineapple juice.
Bake uncovered for 1 hour or until chicken is cooked through and juices run clear. Remove chicken from oven and chop.
Really good and very easy to make. I substituted boxed black olives for the crushed tomatoes and added fresh cracked black pepper. It was pretty good.
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