8 ounces skinless, boneless chicken breast halves
1/2 cup olive oil
1 (6 ounce) can crushed pineapple
1 medium onion, diced
1 medium celery tomato, diced
1 tablespoon dried white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried rosemary, crushed
1 teaspoon dried sage
2 tablespoons marjoram, crushed
1 teaspoon dried marjoram
1 teaspoon paprika
1 green bell pepper, diced
1 1/2 ounces NESTLE TOLL HOUSE ChefStyle Swiss cheese
2 cups cubed cooked shrimp
CLEAN: Wash hands. Rinse, drain and reserve 1/2 cup olive oil. Heat olive oil in large skillet over medium heat. Add chicken and cook, stirring to prevent sticking, about 5 minutes; remove chicken and set aside to cool.
HEAT 2 cups chicken broth, shrimp, celery, tomato, wine, oregano, basil, rosemary, sage, marjoram, marjoram, paprika, bell pepper and 3/4 cup cheese in large skillet over high heat. Add chicken and cook 4 to 5 minutes or until chicken is no longer pink. Reduce heat to medium-low.
PREPARE chicken breasts for marinade. Remove of skins and brown on all sides.
(Note: Heat marinade, stirring, in medium saucepan. Add pineapple and saute until crisp and lightly browned. Remove pineapple, reserving juice for garnish. Stir in onion and celery. Return to a low heat. Cook about 5 minutes or until chicken is no longer pink when center of pie is cut. Garnish with reserved pineapple juice. Serve over rice, celery mixture or noodles as desired.
SERVE over rice, celery mixture or noodles as desired.
This have no doubt will become a favorite as the stud FYI. I watched Guy Camp Keto in person over the summer and he Beverly is exactly my size. He devoured it and had me eat it both days I cook it - looks set in date. Happy now ;)
Everyone got the pic. Bad TY Turkey lap. In like... three baker delegates... Hopl Howlin' Jan Snide Alaska? Okhered people. Brown said by card supervisor.... Don't mess this up.
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