Breast Of Chicken Tropicale Food

TROPICAL CHICKEN BREASTS

Steps:

• Preheat oven to 400°F, & spray a 13x9-inch baking dish with cooking spray.
• Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
• In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worcestershire sauce & mix well.
• Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
• Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
• Bake an additional 15 minutes.
• In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
• Bake an additional 30 minutes.

BREAST OF CHICKEN TROPICALE

Steps:

• Season chicken breasts with salt and pepper. Saute in 4 tablespoons butter until slightly brown. Cover and cook 25-30 minutes or until done, turning occasionally.
• While chicken is cooking, cook noodles and drain well. Mix with 2 tablespoons butter and salt and pepper to taste.
• Whip the heavy cream.
• Melt 3 tablespoons butter in a small saucepan and blend in flour. Add milk and pineapple juice and cook, stirring constantly, until thickened.
• Add a little of the sauce mixture to the egg yolks; return all to saucepan and stir well.
• Fold in whipped cream and season with salt and pepper to taste.
• When chicken is done, place noodles in a 13x9 broiler-safe baking pan. Top with chicken and cover to keep warm.
• Cook mushrooms and onion in the butter remaining in the skillet used to cook the chicken. Add parsley and bread crumbs. Mix well and season with salt and pepper.
• Place a pineapple slice on each chicken breast and top with a mound of the mushroom mixture. Pour the pineapple sauce over all and sprinkle with grated Parmesan. Brown under the broiler.

MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE

Steps:

• Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
• While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
• Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
• In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
• Serve with Tropical Marmalade.

LEMONGRASS AND CURRY CHICKEN BREASTS WITH FRESH TROPICAL SALSA

Steps:

• Salsa:.
• In a medium bowl, combine the mango, papaya, bell pepper, cucumber, red onion, mint, jalapeno, lime juice and salt. Cover and refrigerate for at least 30 minutes or as long as 8 hours. Bring to room temp before serving.
• Chicken:.
• Cut away any hard parts of the lemongrass stalks. Slice crosswise into 1/8 inch thick slices. In a food processor or blender, combine the lemongrass, ginger, chile sauce, curry and 2 tablespoons of the peanut oil. Puree until smooth.
• In a medium saucepan over medium heat, cook the pureed mixture until the aroma is apparent, about 5 minutes. Mix in the soy sauce, lime juice, and 1/4 cup water. Cool to room temperature.
• Place the chicken in a large bowl. Pour the cooled puree mixture over the chicken and toss to coat completely. Cover and refrigerate for at least 1 hour, up to 8 hours.
• Lightly brush the cooking grate with oil. Place the chicken breasts, skin side down, over indirect medium heat. Grill, turning once, until the meat is opaque throughout and the juices run clear, 10-12 minutes.
• Serve the chicken breasts warm with the tropical salsa.

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

TROPICAL CHICKEN CAULIFLOWER RICE BOWLS

Steps:

• For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours., In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm., Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing., To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

TROPICAL CHICKEN

Steps:

• In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.