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Ingredients
| crushed pineapple: 1 8oz can (undrained) |
| lime juice: 1/3 cup |
| ground cloves: 1/4 tsp |
| chicken breasts: 4 breasts (halved) |
| all-purpose flour (unsifted): 1/3 cup |
| salt: 1 tsp |
| vegetable oil: 2 Tbl |
| almonds (slivered): 1/3 cup |
| flaked coconut meat: 1/3 cup |
Tropical Chicken
Credit: AllRecipes
User rating:
"I've made this recipe ever since we moved to California, and I've adapted it to include ingredients that are readily available here. Our two teenagers think this dish is terrific, and I've made it numerous times for special occasions."
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Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
Directions
- In a bowl, combine pineapple, lime juice and cloves. Pound chicken to 1/4-in. thickness; add to marinade. Cover and refrigerate for at least 45 minutes. Drain, reserving marinade. Combine flour and salt; dredge chicken. In a skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet; cook until hot and bubbly. Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400 degrees F for 20-25 minutes.