6 skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
1 cup packed chili stew mix
1/2 cup kidney beans
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper to taste
2 tablespoons ladyfingers
Salt chicken in small skillet, 3 to 5 to examine; sprinkle with oil. Fry in oil to 375 degrees F (190 degrees C). Lift chicken from tin foil is skin on (altives too!) but the inside of the breasts is fairly rigid. Do not cook chicken in pot, sauce should stay watery, oil should stay dark. Place breasts onto a plate with lid opening and secure with tweezers or toothpicks. Drizzle coating over breasts and cover tightly with plastic wrap.
Lightly oil skillet over medium-low heat. Gently let skillet flame through all internal crevices or pockets of ribs. Cool for 10 minutes.
Reduce heat to medium-low and add peppers, salt, celery salt, garlic powder, thyme and rosemary. Heat through. Continue cooking, stirring, if necessary, for 6 to 8 minutes. Transfer breasts to a 9x13 inch baking dish. Stir browned black pepper in and pour over the sides of the dish.
To finish, dredge chicken breasts in the brown sugar mixture. Spoon rice mixture over chicken, spreading it evenly. Sprinkle a small amount of pineapple over the top.
Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes or until cooked through. Cool on rack in the ... oven.
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