Recipe - Pineapple-Glazed Breasts Of Chicken

1 cn Pineapple slices; save syrup
(8 One half oz.)
1 One half tablespoon Soy sauce
2 tablespoon Wine vinegar
2 tablespoon Honey
2 tablespoon Catsup
4 Boned and skinned chicken
breasts
2 tablespoon Butter
1 tablespoon Cooking oil
2 teaspoon Cornstarch

Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour
over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving
marinade.

Brown chicken in heavy skillet using 1 Tbsp. butter and oil.

Blend cornstarch with marinade and remaining butter. Heat to boiling; pour
over chicken in skillet. Cover tightly; cook slowly about 20 minutes until
tender.

During cooking, baste with pan sauce several times to glaze chicken.

About 5 minutes before chicken is done, add drained pineapple slices to
heat and glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998