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Pineapple Chicken |
Serves 4
· 4 chicken breasts, skinned · 1 large can pineapple rings in natural juice · ˝ teaspoon ground ginger · ˝ teaspoon dried rosemary · 1 level tablespoon cornflour · 1 onion, sliced
Preheat the oven to 180°C, 350°F or Gas mark 4. Place the chicken breasts in an ovenproof dish. Drain the pineapple rings, reserving the juice. Lay the pineapple slices and onion rings over the chicken. Sprinkle the ground ginger and rosemary over. Mix the pineapple juice with cornflour and pour over the casserole ingredients. Cook in the oven for 45 minutes until the chicken is tender. Serve with boiled rice and salad or new potatoes and vegetables
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