Pounding the meat in this easy chicken recipe helps the breast halves to cook quickly and evenly.
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon ground coriander
1/2 teaspoon salt
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
How to Make It
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.
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.
Combine remaining 2 tablespoons preserves, pineapple, and remaining 3 ingredients in a bowl; stir well. Serve with chicken.