Aa
off topic, i know
I am a terrible cook. I need a recipe for pineapple chicken. If I google it I can spend all day reading recipes that might not be any good. Does anybody have a recipe that they've tried and liked?
Sorry, I'm such a bad cook, DH won't even let me in the kitchen. He's never made us pinapple chicken otherwise I would call and ask if he has a receipe. If I do talk to him today, I'll ask. Have you tried going on the food network site?
Thanks...DH loves it and I've been promising for months to try it. I finally feel up to trying something new and since hormones are back to normal I can eat meat again. YAY!
My DH does have an excellent receipe for Chicken and Broccoli, if you are interested, and I have it here at work.
TIM’S CHICKEN AND BROCCOLI
Boneless Skinless Chicken Breasts (4 – 6)
Broccoli (fresh, 2 big bundles)
Sour Cream (1 container)
Dry Onion Soup Mix (1 package)
Heavy Cream (the small carton)
Near East Rice Pilaf (1 box)
Cook chicken breasts (Tim adds spices to them, but all I can remember is seasoning salt) in a little water over medium heat (you are not trying to cook them all the way, but just get the outside browned). Cut broccoli up into small pieces. Boil water in large pot and put broccoli in for a couple of minutes (blanche them). Then immediately put in cold or ice water to stop them cooking. Mix sour cream and soup mix. Layer broccoli in bottom of pan (large rectangular casserole dish). Spoon half of the sour cream mixture over the broccoli. Place chicken on top. Spoon rest of sour cream mixture over chicken. Pour heavy cream evenly over everything. Bake at 350 for 25 – 30 minutes. Cook rice pilaf. Serve chicken and broccoli with the rice pilaf. It will be a little runny, so pilaf soaks it up nicely.
As a side note – try not to get the sour cream mixture on the sides of the baking dish, as it will burn. “Near East” is a specific brand of rice pilaf. Just get the plain stuff, as there are several different types of rice pilaf.
It is not absolutely necessary to pre-cook chicken and broccoli, Tim has just found that it tastes better that way.
Boneless Skinless Chicken Breasts (4 – 6)
Broccoli (fresh, 2 big bundles)
Sour Cream (1 container)
Dry Onion Soup Mix (1 package)
Heavy Cream (the small carton)
Near East Rice Pilaf (1 box)
Cook chicken breasts (Tim adds spices to them, but all I can remember is seasoning salt) in a little water over medium heat (you are not trying to cook them all the way, but just get the outside browned). Cut broccoli up into small pieces. Boil water in large pot and put broccoli in for a couple of minutes (blanche them). Then immediately put in cold or ice water to stop them cooking. Mix sour cream and soup mix. Layer broccoli in bottom of pan (large rectangular casserole dish). Spoon half of the sour cream mixture over the broccoli. Place chicken on top. Spoon rest of sour cream mixture over chicken. Pour heavy cream evenly over everything. Bake at 350 for 25 – 30 minutes. Cook rice pilaf. Serve chicken and broccoli with the rice pilaf. It will be a little runny, so pilaf soaks it up nicely.
As a side note – try not to get the sour cream mixture on the sides of the baking dish, as it will burn. “Near East” is a specific brand of rice pilaf. Just get the plain stuff, as there are several different types of rice pilaf.
It is not absolutely necessary to pre-cook chicken and broccoli, Tim has just found that it tastes better that way.
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