4 boneless/skinless chicken breasts (6 oz. each), 1/2 cup pineapple tid bits from a can, 1/2 teaspoon freshly chopped ginger, 1 chopped shallot, 1 tablespoon butter, 1 red bell pepper, sliced, 1/2 cup chicken broth, 1/2 cup heavy cream, 2 oz. dry white wine, 1/2 teaspoon roasted red pepper and garlic seasoning, salt to taste.
Recipe: Season the chicken breasts with the roasted red pepper and garlic seasoning and arrange them in a greased baking dish. Bake in a preheated oven at 400 F for about 20 minutes or until the chicken breasts are fully cooked. Heat the butter in a large skillet and saute the shallots for 2 minutes. Add the pineapple, ginger and red peppers and saute for 3 minutes more. Deglaze with the white wine and add the baked chicken breasts. Pour the chicken broth and cream and bring to a boil. Cook until the sauce is reduced to half and is thick. Taste tha sauce for salt and add some if necessary. I served the pineapple chicken with roasted vegetables and roaster red skin potatoes.
