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Pineapple Glazed Breasts of Chicken


Serving Size : 4

1 can pineapple slices, save syrup (8 1/2 oz.)
1 1/2 tablespoons soy sauce
2 tablespoons wine vinegar
2 tablespoons honey
2 tablespoons catsup
4 Boned and skinned chicken breasts
2 tablespoons butter
1 tablespoon cooking oil
2 teaspoons cornstarch

Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving marinade.

Brown chicken in heavy skillet using 1 tablespoon butter and oil.

Blend cornstarch with marinade and remaining butter. Heat to boiling; pour over chicken in skillet. Cover tightly; cook slowly about 20 minutes until tender.

During cooking, baste with pan sauce several times to glaze chicken.

About 5 minutes before chicken is done, add drained pineapple slices to heat and glaze.




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