Cha-Cha-Cha Chicken
Got 15 minutes? This baked chicken dish, made with pineapple, ginger and a kicky picante sauce, will have them dancing to the dinner table.
Ingredients
1 pound skinless, boneless chicken breast halves (4 breast halves)
2 large onion, cut into rings
1 can (20 ounces) canned pineapple in juice, drained and sliced
1 jar (16 ounces) Pace® Picante Sauce
2 tablespoons chopped fresh cilantro
2 tablespoons packed brown sugar
1 tablespoon grated fresh ginger root
1 tablespoon cooking cooking sherry
1 teaspoon soy sauce
2 cups hot cooked long grain white riceor jasmine rice
2 large onion, cut into rings
1 can (20 ounces) canned pineapple in juice, drained and sliced
1 jar (16 ounces) Pace® Picante Sauce
2 tablespoons chopped fresh cilantro
2 tablespoons packed brown sugar
1 tablespoon grated fresh ginger root
1 tablespoon cooking cooking sherry
1 teaspoon soy sauce
2 cups hot cooked long grain white riceor jasmine rice
Instructions
Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil. Layer the chicken, onions and pineapple in the pan.
Stir the picante sauce, cilantro, brown sugar, ginger root, sherry and soy sauce in a medium bowl. Pour the picante sauce mixture over the pineapple. Cover the pan.
Bake for 45 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice. Garnish with additional cilantro, if desired.
Stir the picante sauce, cilantro, brown sugar, ginger root, sherry and soy sauce in a medium bowl. Pour the picante sauce mixture over the pineapple. Cover the pan.
Bake for 45 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice. Garnish with additional cilantro, if desired.
Cha-Cha-Cha Chicken
Got 15 minutes? This baked chicken dish, made with pineapple, ginger and a kicky picante sauce, will have them dancing to the dinner table.
Directions
Print
Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil. Layer the chicken, onions and pineapple in the pan.
Stir the picante sauce, cilantro, brown sugar, ginger root, sherry and soy sauce in a medium bowl. Pour the picante sauce mixture over the pineapple. Cover the pan.
Bake for 45 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice. Garnish with additional cilantro, if desired.
Ingredients
1 pound skinless, boneless chicken breast halves (4 breast halves)
2 large onion, cut into rings
1 can (20 ounces) canned pineapple in juice, drained and sliced
1 jar (16 ounces) Pace® Picante Sauce
2 tablespoons chopped fresh cilantro
2 tablespoons packed brown sugar
1 tablespoon grated fresh ginger root
1 tablespoon cooking cooking sherry
1 teaspoon soy sauce
2 cups hot cooked long grain white riceor jasmine rice
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