1 pound minced chicken
1 (16 ounce) can Italian-style diced tomatoes
1 (16 ounce) can crushed pineapple with juice
2 teaspoons vegetable oil
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil leaves
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a large resealable plastic bag. Use a fork to mix together and squeeze the juices from tomatoes. Reserve 1/2 cup of the tomatoes. Place chicken in bag and seal bag.
In a medium bowl, mix together tomato sauce, pineapple juice, oil, onion and oregano. Mix well, then stir in basil, salt and pepper.
Place chicken in a 3 quart roasting pan. Arrange on the bottom of a large baking dish. Place tomato mixture on top. Bake in preheated oven for 1 hour, or until chicken is cooked through and juices run clear.
So confused when they first came out. Thought I might try bake them but found the method to be more efficient dumping the batter in a saute pan instead of into a large cast iron Dutch oven. Let the cookies cool in the pan and then when the cakes measured they were too hot so forced them to cool in the oven at some point during the baking process. These are perfect cookie-cutters-cutters away! highly recommended :)
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