2 tablespoons olive oil
1 jalapeno pepper, seeded and minced
1 onion, chopped
1 (8 ounce) can crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons cornstarch
2 tablespoons lemon juice
1/2 cup cayenne pepper
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
2 fresh jalapeno peppers, seeded and minced
2 tablespoons olive oil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon chopped fresh rosemary
salt and pepper to taste
4 boneless, skinless chicken breast halves
Heat olive oil in a large skillet over medium heat. Saute jalapeno pepper and onion for 5 minutes, until peppers and onions are translucent. If using canned jalapeno peppers, rub the mixture with a fork or spoon, then gently add 1/2 cup lemon lime juice.
Add crushed pineapple, lemon juice, cornstarch, lemon juice, cornstarch and lime juice to skillet. Cook over medium heat, stirring constantly, until mixture begins to thicken. Increase heat to medium. Stir in lemon juice, cornstarch, lemon juice, lemon juice and rosemary. Continue to cook, stirring occasionally, for about 2 minutes, allowing the flavors to blend. Season with salt and pepper.
Add chicken to skillet. Cook over medium heat for about 5 minutes, or until chicken is cooked through and juices run clear. Serve chicken with parsley, parsley and garlic.
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