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Hawaiian Chicken with Pineapple Salsa

Yield 4 servings
Pounding the meat in this easy chicken recipe helps the breast halves to cook quickly and evenly.

Ingredients

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • Cooking spray
  • 1/4 cup pineapple preserves, divided
  • 1 (15 1/4-ounce) can pineapple tidbits in juice, drained
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons minced jalapeño pepper

Nutrition Information

  • calories 232
  • caloriesfromfat 7 %
  • fat 1.7 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26.8 g
  • carbohydrate 27.7 g
  • fiber 0.6 g
  • cholesterol 66 mg
  • iron 0.0 mg
  • sodium 377 mg
  • calcium 0.0 mg

How to Make It

  1. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with coriander and salt; coat with cooking spray.

  2. Coat a large skillet with cooking spray; place over medium heat until hot. Add chicken, and cook 5 to 6 minutes on each side or until chicken is done. Add 2 tablespoons preserves to skillet, and cook until chicken is glazed, turning once.

  3. Combine remaining 2 tablespoons preserves, pineapple, and remaining 3 ingredients in a bowl; stir well. Serve with chicken.

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