Thursday, April 1, 2010

Tropical Baked Chicken

Perfect for spring and summer, this easy dish combines the tropical flavors of pineapple, lime, rum and coconut. Look for the small cans of pineapple and limeade - no measuring required.

Tropical Baked Chicken

4 boneless, skinless chicken breasts - about 1 1/2 pounds
8 ounces crushed pineapple with juice
6 ounces frozen limeade, thawed
1/4 cup dark rum
1/8 teaspoon 5-spice powder
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons flaked coconut

Preheat oven to 375°. Grease an 8 x 11-inch baking dish.

Combine pineapple with juice, limeade, rum and 5-spice powder in a medium bowl.

Combine flour, salt and pepper in a shallow dish and mix well. Dip chicken breasts in flour mixture, coating well.

Heat butter in a large skillet over medium heat, add chicken and saute until well browned and just cooked through, 4-5 minutes per side. Transfer chicken to prepared baking dish, spoon pineaple mixture evenly over chicken and top with coconut. Bake, uncovered, for 25-35 minutes, until hot throughout and sauce is bubbling and has thickened. Serve chicken over rice, topped with sauce. Serves 4.

Chicken coated with flour

Well browned after 5 minutes in the skillet

Ready to bake

Sauce has thickened, coconut is toasted

Served over brown rice

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