I created this recipe to use up the leftover Pineapple Curried Dipping Sauce from the Coconut Curried Shrimp that we had the other night.
1 butterflied chicken breast
1/3 to 1/2 cup Pineapple Curried Dipping Sauce
Rinse and pat chicken breast dry so that it will not slip on the cutting board when you cut it. Cut chicken into 1 inch strips. Place on an aluminum foil cookie sheet or the top of the broiler pan which I use. Place a scoop of the Pineapple Curried Dipping Sauce on each piece of chicken. Spread the sauce over the chicken until all is covered.
Bake at 375 until done. About 5-10 minutes. DO NOT OVERCOOK!
Serve with rice and a vegetable. We had this with the Baked Kale which balances out the tastes.
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