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Slab-Roasted Chicken in Clay Recipe

Ingredients

2 tablespoons vegetable oil

3 cloves garlic, minced

4 skinless, boneless chicken breast halves

8 tablespoons chicken broth

1/2 cup pineapple juice

Directions

Heat oil in a large skillet over medium high heat. Stir in garlic and cook for 5 to 6 minutes or until garlic is tender. Stir in chicken, stirring frequently. Cook until chicken is no longer pink and chicken is no longer pink inside (3 minutes in total), about 5 minutes. Remove chicken parts from oven and cook briefly.

Stir the pineapple juices into skillet liquid in skillet and simmer, stirring occasionally, for 2 to 4 minutes or until pineapple juices are absorbed. Remove from heat and stir into chicken mixture.

Add drained chicken, pineapple and chicken sauce. Simmer over medium heat for 2 minutes or until chicken is no longer pink and chicken is no longer pink inside (5 minutes total). Transfer chicken to large bowls and toss with lemon juice.

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DoYLo writes:

⭐ ⭐ ⭐

This is teeny weeny. Used KC sauce Panera Bread. Later instruction was to use 9 Oz of Marmite per loaf. Not a muffler blow, but pretty sure it wid the Frosting sheet when it joins the loaf. Only had a Can field day so far, excluding strawberries. Using Bag Or No-Cont powder whipped the swiss briefly but correctly consider it a forwarding reducing step. By the way, might try adding McCormick's Onion type Krumbles to these. Thanks for the recipe!
Recipe generated 2020-01-29 11:50:49 | 0 fresh recipes left | Github | Twitter