In a shallow bowl combine oil, paprika and spike. Roll chicken breasts into mixture to cover and place in baking dish. Bake at 350° for 45 to 60 minutes.
Melt butter in sauce pan; then stir in flour, stirring constantly until well blended and thickened. Stir in juice from pineapple, water, brown sugar and cinnamon. Bring to a boil. Simmer for 2 minutes. Add pineapple and pour over the chicken. Bake 20 minutes. Service with rice.
Ingredients
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skinless chicken breasts
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1/2 cup olive oil
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paprika
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1 teaspoon Spike seasoning
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1 can pineapple chunks
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1/4 cup butter
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3 tablespoons flour
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1 cup water
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1/2 cup brown sugar
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1/2 teaspoon cinnamon
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