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1. Baked Herb Chicken Breasts

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3. Skillet Chicken and Sweet Potatoes

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With people seeking leaner, healthier meals, this book comes at the height of chicken's popularity and is the largest collection of chicken recipes ever published. They come from all over the US and the world, delighting family and friends with new taste sensations and variations on favorite dishes. Over 100 color photographs show many of the mouth-watering dishes and meals at their tempting best. The wealth of chicken recipes in this incredible collection puts every imaginable chicken dish at ...

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2001 Chicken Recipes

Authors: Gregg R. Gillespie

Date:

ISBN: 1579120709

Publisher: Black Dog & Leventhal Publishers

Hardcover

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Servings: 4 to 5

• 1 tablespoon olive oil

• 1 medium (about 3 1/2 pounds) chicken, cut into serving pieces

• 1 can (20 ounces) pineapple chunks, drained and liquid reserved

• 2 medium sweet potatoes, peeled and cut into 3/4-inch slices

• 1/4 cup firmly packed brown sugar

• 1 tablespoon cornstarch

• 1/2 teaspoon ground ginger

• fresh parsley for garnish

1. In a large skillet set over medium heat, heat the oil and saute the chicken until lightly browned on both sides. Add 1/2 cup pineapple liquid and sweet potatoes, bring to a boil, reduce to a simmer, cover and cook until the chicken is fork tender, about 30 minutes. Transfer the chicken and potatoes to a serving platter and keep warm.

2. Combine the sugar and cornstarch and stir into the skillet. Add the ginger, remaining pineapple liquid and pineapples and cook until thickened. Spoon over the chicken and potatoes, garnish with parsley and serve immediately.

More From This Book:

1. Baked Herb Chicken Breasts

2. Jamaican Jerk Chicken

3. Skillet Chicken and Sweet Potatoes

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