Recipe of the Week

Recipe of the Week
Sweet and Spicy Pineapple Chicken


 6 boneless, skinless, trimmed chicken breasts

16 oz. can of crushed pineapple, drained

2 Tbsp. dried thyme

2 tsp. allspice

1 ½ cayenne pepper

1 tsp. salt

½ tsp. pepper

2 Tbsp. olive oil

 Preheat oven to 350°F. With a sharp knife (boning works best), slice, at an angle, a 1 ½” pocket in each breast.  Be careful not to slice through the meat entirely.

 Spoon a tablespoon or two of the crushed pineapple into each pocket and press the seam closed.

 Mix the last six ingredients into a paste and rub it over the stuffed breasts.  Bake for 25-30 minutes.  Internal temperature should reach 165° F.

 Serves 6

 Wine Recommendation – Tassel Ridge WineryIowa Edelweiss

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