A quick and easy dish of sautéed chicken breasts in a savory tropical pineapple sauce served over rice.
1 cup Uncle Ben’s Original Converted Brand Rice
2 tablespoons peanut oil
4 skinless boneless chicken breasts
1 (8-ounce) can pineapple chunks in juice
1 cup apricot pineapple marmalade
2 tablespoons soy sauce
- Prepare rice according to package directions.
- Heat oil in large skillet. Add chicken breast and cook for 3 to 4 minutes on each side. Add juice from pineapple to chicken in skillet just before chicken has finished cooking.
- Mix pineapple chunks, marmalade and soy sauce. After pineapple juice has evaporated from sauté pan, add marmalade mixture to chicken. Cook until sauce is a glaze. Remove from heat and serve with rice.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.