Easy Recipe Finder
Recipe Feeder
Yield: 4 Servings
2 Boneless skinless -
Chicken breasts; split
Salt; as desired
2 tb Vegetable oil
1 1/2 c Julienned red pepper; 1/4x2"
1 1/2 c Julien green pepper; 1/4x2"
8 oz Can juice pack -
Pineapple chunks; undrained
1/2 c Pace picante sauce
2 tb Chopped fresh cilantro OR -
Parsley
2 ts To 3 shredded fresh ginger
OR
3/4 ts 1 tsp ground ginger
Lightly salt chicken. Cook in oil over medium heat
until lightly browned and cooked through, about 5
minutes. Remove and reserve. Add peppers, pineapple,
picante sauce, cilantro, and ginger to skillet; cook,
stirring frequently, 5 to 7 minutes or until peppers
are tender and sauce is thickened. Return chicken to
skillet; heat through.
2 Boneless skinless -
Chicken breasts; split
Salt; as desired
2 tb Vegetable oil
1 1/2 c Julienned red pepper; 1/4x2"
1 1/2 c Julien green pepper; 1/4x2"
8 oz Can juice pack -
Pineapple chunks; undrained
1/2 c Pace picante sauce
2 tb Chopped fresh cilantro OR -
Parsley
2 ts To 3 shredded fresh ginger
OR
3/4 ts 1 tsp ground ginger
Lightly salt chicken. Cook in oil over medium heat
until lightly browned and cooked through, about 5
minutes. Remove and reserve. Add peppers, pineapple,
picante sauce, cilantro, and ginger to skillet; cook,
stirring frequently, 5 to 7 minutes or until peppers
are tender and sauce is thickened. Return chicken to
skillet; heat through.
