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Brazilian Chicken

4 chicken breast halves

1/2 cup dry white wine

1 lemon, cut in half

1/4 cup olive oil

1 onion, cut in chunks

1 green pepper, cut in chunks

1/2 teaspoon pepper

2 tablespoons chopped cilantro

2/3 cup chicken broth, warmed

1 (20-ounce) can pineapple chunks, drained

2 firm bananas, cut in chunks

2 salad tomatoes, cut in wedges

1. Squeeze lemon juice over chicken and let sit while oil heats.
2. In large Dutch oven, place olive oil and heat over medium high temperature. Add chicken, skin side down, and cook until brown, about 6 minutes. Turn chicken and reduce heat to medium. Place onion and green pepper on top of chicken; cook about 10 minutes longer.
3. Place chicken on top of vegetables, sprinkle with salt, pepper and cilantro. Pour chicken broth and wine over all and simmer, uncovered, about 10 minutes.
4. Add pineapple, bananas and tomatoes; heat through about 5 minutes. Serve hot with rice.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.