Serves four
prep time 45 minutes
oven time 1 hour
This dish can be prepared up to the oven time, the night before. Refrigerate and pop into the oven the next day, one hour before you want to eat.
1 pound boneless skinless chicken breast
2 TBLSP butter
2 TBLSP. sunflower or canola oil
1/2 medium onion sliced and cut in half
1 tsp. salt
1/2 tsp. pepper
3/4 cup flour
SAUCE:
1 1/2 cups pureed tomatoes
1/2 cup apple cider vinegar
1/2 tsp. chili
1 TBLSP. oregano
1/3 cup brown sugar
1 cup cubed pineapple
slice chicken into 11/2 inch pieces
pour flour onto dinner plate and stir in salt and pepper
Dredge chicken in flour mixture
melt 1 TBLSP butter and 1 TBLSP. oil on medium heat.
Unlike the method for browning beef, the chicken pan should be moderate and not overly hot.
add chicken in TWO batches.
Remember, Nano says “don’t crowd your pan”.
Place first batch into two litre casserole dish and cook second batch in the remaining 1 TBLSP. butter and 1 TBLSP. oil
When the second batch is almost browned, add onion to one side of pan. Remove chicken and continue cooking onion for three or four minutes
add onion to casserole
Mix sauce ingredients in pan and heat for 2 minutes
pour over chicken and place in 350 degree oven
Bake for 45 minutes and add pineapple
Bake for 15 minutes more
Serve with rice and vegetable and/or salad