Crocked Pineapple Chicken
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Chicken with Sun-Dried Tomatoes, Rosemary and Goat Cheese
4 (8-ounce) boneless, skinless chicken breasts
Salt and pepper
1/2 cup goat cheese (about 3 ounces)
1/4 cup roughly chopped, oil-packed sun-dried tomatoes
2 teaspoons chopped fresh rosemary
Preheat oven to 375 degrees. Remove tenders from chicken breasts and
set aside for another use. Pound breasts to a uniform thickness,
between 1/4- and 1/2-inch thick. Lay breasts skin side down. Season
each with salt and pepper.
Spread each with about 2 tablespoons of goat cheese, 1 tablespoon of
sun-dried tomatoes, and 1/2 teaspoon rosemary. Starting at the wider
end, roll breasts up, securing with a toothpick. Place on a rimmed
baking sheet and cook for 30 minutes, or until chicken registers 165
degrees on a meat thermometer. Let breasts rest 5 minutes before
serving.
Serves 4.
Per Serving: 334 Calories; 8g Fat; 59g Protein; 2g Carbohydrate; 1g
Dietary Fiber; 152mg Cholesterol; 268mg Sodium.
Gardeners and Gardening Webring
Crocked Pineapple Chicken
6 whole chicken breast halves skinned & split
1 dash black pepper
paprika to taste
1 can 20 oz pineapple tidbits or chunks in juice
2 TBS Dijon mustard
1 TBS soy sauce
1 clove garlic -- minced
Arrange chicken in bottom of crockpot.
Sprinkle with pepper and paprika.
In a small bowl, combine drained pineapple
tidbits, mustard and soy sauce.
Pour over chicken.
Add minced garlic.
Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.
Makes 6 serving.
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