- Written by Cynthia Presser
Pineapple, roasted red bell peppers, mint, and hot sauce give this crusted chicken breast a tropical flavor!
- 4 skinless, boneless, chicken breasts
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 3 fresh pineapple slices, about ½ inch each
- ¾ cup roasted red bell pepper (store bought), finely chopped
- 4 oz cream cheese
- 4 tablespoons Panko bread crumbs
- 2 tablespoons scallions, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon hot sauce (optional)
- 4 tablespoons toasted almonds, sliced (optional)
- Salt and pepper
Season the chicken breasts with salt and pepper. Using a sharp knife, carefully make a slit in the breast, starting at the thickest part and slowly moving to the thinnest part. It should look like a pocket. Make sure you don’t run the knife through it, opening up a role. Set aside.
Heat the olive oil in a medium skillet. Add the onion and sauté for about 3 minutes at medium high heat. Add the pineapple and cook for about 2 more minutes. Transfer to a medium bowl and let it cool down.
Preheat the oven to 350 F.
Add the roasted red bell peppers, cream cheese, Panko bread crumbs, scallions, fresh mint, and hot sauce to the mixing bowl where the onions and pineapple are resting. Mix it well until it is all incorporated.
Stuff each one of the chicken breasts with about 2 tablespoons of the pineapple and roasted red pepper mix.
Place the chicken breasts in a greased, ovenproof baking dish. Bake for about 30 to 35 minutes.
Remove from the oven. Top each one of the chicken breasts with 1 tablespoon of toasted almonds. Serve it immediately with a side of rice, or a side of asparagus.
Great wine choice for this dish would be a Chardonnay.
Amount Per Serving
Total Fat 18.2 g
Cholesterol 72.4 mg
Sodium 139.1 mg
Potassium 340.2 mg
Total Carbohydrate 13.7 g
Dietary Fiber 1.8 g
Sugars 7.0 g
Protein 20.8 g