Thursday, January 20, 2011

Hawaiian Baked Chicken

First, let me just say that I enjoy cooking IF it's simple, quick, and delicious. That said, this recipe falls under all three of those categrories!

12 boneless skinless chicken thighs (4 oz each)   OR   (what I do) 4-5 large boneless skinless chicken breasts- whatever you can fit in a 9 x 13 Pyrex dish
 2 20 oz cans unsweetened pineapple, undrained (I do one can of crushed and one chunk, so you end up with pieces of pineapple to eat with the chicken.)
1/4 cup chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika

1) Arrange chicken in shallow baking dish coated with nonstick cooking spray. In a small bowl, combine the pineapple, broth, mustard, honey, and butter; mix well.
2. Spoon over chicken; sprinkle with paprika. Bake, uncovered, at 400 degrees for 35-45 minutes or until a meat thermometer reads 180 degrees.

*We serve it over rice, cause rice is yummy!
{Kudos goes to one of my favorite cookbooks- The Taste of Home Cookbook}

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