Pineapple Glazed Chicken recipe created by Chef Meryl Bennan.

 

Pineapple Glazed Chicken

4 (4-6 oz.) Kosher Valley Chicken Breast Cutlets, pounded thin
kosher salt and freshly ground black pepper
¼ cup all purpose flour
1 tablespoon olive oil
1 (20 oz.) can pineapple chunks in unsweetened juice
2 teaspoon minced chives

Season chicken cutlets with salt and pepper, then dust with flour. Set aside.

Heat olive oil in a large sauté pan over medium-high heat. Place chicken breasts in pan (in batches if necessary) for about 3-4 minutes on each side until browned and cooked through. Transfer to a clean plate and set aside.

Strain pineapple from juice, reserving both. Pour pineapple juice into sauté pan and simmer for 3-5 minutes until reduced by about half and slightly thickened. Stir in chives and return chicken and any juices that form back into pan. Continue cooking for 2-3 more minutes until heated through and nicely glazed. Serve on a bed of reserved pineapple with your favorite greens or a bed of rice. Serves 4.

–A great holiday dish. This chicken is sure to bring a sweet New Year.