Spicy Pineapple, Ginger, Basil Chicken
- 5 chicken breasts
- 8 ounces Italian salad dressing
- 12 onion, diced,
- 5 -6 garlic cloves
- 1 teaspoon star ground anise
- 1 teaspoon red pepper flakes
- 1 onion, sliced thinly
- 4 garlic cloves, finely minced,
- 1 tablespoon ginger, fresh, pulverized
- 12 basil leaves, sliced, thinly
- 3 cups pineapple, fresh, cut into small bits
- 1 teaspoon smokey paprika
DirectionsTake the chicken breasts and pound the to about 1 inch thick.
Cut the breasts in half.
Place breasts in large bowl adding all the ingredients to the red pepper flakes and mix well evenly distributing and coating the breasts.
Put cling film on the bowl placing it into the fridge overnight.
The longer it marinates the juicer your outcome will be.
The next day prepare your pan.
It needs to be large enough so the chicken will be only one layer.
Heat the oven to 375 F.
Slice your onion very thinly and make an even layer in the pan.
Place on top of the onions the other ingredients.
Reserve about a cup of the pineapple and half a tsp of smoked paprika to put on top of the breasts.
Lay the basil leaves evenly across the pan so that each piece of chicken rest atop 1-3 leaves.
Lay the marinated chicken on top of the onions and basil leaves.
Evenly distribute the remaining pineapple and paprika onto the tops of the chicken.
Bake for 45-50 minutes until the chicken and pineapple becomes browned.
Don't bake too long as the chicken will become dry.
Remove from the oven and let rest.
Remove the breasts to a serving platter.
Pour the juices pineapple and onions from you baking pan into a large pan.
Heat until bubbling and add a slury of 2 tsp corn starch in water to the boiling juices to thicken.
Salt sauce to taste.
Pour the sauce around the breasts and serve.