2 whole chic breasts, split, boned
Salt
2 Tbs. vegetable oil
1 medium red pepper, 1/4 x 2" strips
1 medium green pepper, 1/4 x 2" strips
8 oz. juice packed pineapple chunks
1/2 c. picante sauce
2 Tbs. chopped cilantro or parsley, fresh
2-3 tsps. shredded fresh ginger, 1 tsp. ground
Lightly salt chicken. Cook in oil over medium heat until lightly browned & cooked through, about 5 minutes. Remove & reserve. Add pepper, pineapple, picante sauce, cilantro & ginger to skillet: cook, stirring frequently, 5-7 minutes or until peppers are tender & sauce is thickened. Return chicken to skillet & heat through. Makes 4 servings.
Leave a comment