- 6 slices bacon, sliced into small strips
- 1 onion, chopped
- 1 tart apple, chopped
- 1 1/2 cups chicken broth
- 1 (8 ounce) can crushed pineapple, drained and juice reserved
- 1 (8 ounce) can pineapple rings, drained and juice reserved
- 2 tablespoons tomato puree
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons curry powder
- salt to taste
- 5 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Saute bacon, onion, and apple in hot skillet until onion is slightly softened, about 5 minutes.
- Stir chicken broth, reserved pineapple juices, tomato puree, flour, and curry powder into bacon mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring often, until flavors blend and sauce thickens, about 10 minutes. Remove skillet from heat; stir crushed pineapple and salt into curry sauce.
- Place chicken in a single layer in a glass baking dish. Pour curry sauce over the chicken.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with pineapple rings.
05/22/2018
recipepes.com
Pineapple and Chicken Curry, recipe
PT15M
PT1H
5
455 calories
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