Pineapple Lemon Chicken

This recipe was good but not great.  The chicken was very moist, it just lacked flavor.  I thought it would have more of an ooomph with everything included in the sauce but it was suprisingly lacking. 

If I try it again, I might add some lemon juice to the sauce instead of just laying the lemon on top of the chicken.  It really didn't have much of a point other than trying to make it pretty. 

 

But, if I had a grill, I think what I would do is marinate the chicken in the sauce & then grill the chicken and pineapple instead of baking.  I think that would give it alot more flavor!

 

That actually makes this dish sound really good.

 

Can someone buy me a grill?

 

Pretty Please?? 

 

 

PINEAPPLE LEMON CHICKEN

INGREDIENTS:

• 1 can (20 ounces) sliced pineapple
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 3 teaspoons Worcestershire sauce
• 3 teaspoons Dijon mustard
• 2 large boneless, skinless chicken breasts
• 1 small lemon, thinly sliced

LETS COOK:

1. Preheat the oven to 375 degrees.
2. Arrange the chicken in a shallow 9x13 inch baking dish.
3. Drain the pineapple, reserving juice.
4. In a small bowl, combine the pineapple juice with the garlic, cornstarch, Worcestershire sauce, and Dijon mustard. Stir the sauce and pour over the chicken.
5. Bake for about 40-50 minutes, depending on thickness of chicken ~ mine were thick so they had to bake for awhile, thinly cut breasts would probably only need 20-30 minutes.
6. Arrange pineapple slices and lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer.

 

RECIPE INSPIRED BY: Food On The Table


THIS RECIPE IS PROUDLY SHARED AT THESE FABULOUS PARTIES
       

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Balsamic Bruschetta Chicken

I would love to be able to tell y'all how good this dinner was.  How nicely the bruschetta topping complimented the chicken.  Sadly though, I can not.  I got the 'joy' of cooking the dinner but didn't get to benefit from my hard work.

The Hubs is the oldest of three.  His brother, the baby, is 9 years younger.  My brother-in-law likes to decide at 5:00 pm that he's coming to our house for the night.  Or at least that's when the Hubs decides to tell me.  So this just happened to be one of those nights.  By the time both the guys & Princess P were fed, all that was left was some pasta & a little bit of the bruschetta topping. 

That was at least good :)

 

BALSAMIC BRUSCHETTA CHICKEN

INGREDIENTS FOR CHICKEN:

• 2 large chicken breasts
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 2 cloves garlic, minced

 

INGREDIENTS FOR BRUSCHETTA:

• 6 Roma tomatoes, seeded & diced
• 1 sweet onion, diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley
• mozzarella cheese, finely shredded

LETS COOK:

1. Combine the ingredients for the marinade in a large Ziploc bag.
2. Add the chicken to the bag & marinate for a few hours up to overnight ~ I did mine overnight.
3. In a small bowl, combine the bruschetta ingredients. Set aside while you cook the chicken.
4. Saute the chicken in a skillet over medium high heat until cooked through ~ no longer pink on the inside & the juices run clear. My chicken was very thick so I ended up having to slice the chicken while I was cooking it to prevent the outside from burning.
5. Once the chicken has cooked, transfer it to a baking sheet covered in foil.
6. Top each chicken breast with the bruschetta topping ~ I love bruschetta so I tried to pile as much as I could on top.
7. Cover the chicken & bruschetta with mozzarella cheese.
8. Broil for about 3-5 minutes or until the cheese is melted.

NOTES:   

*I served this on top of pasta 

RECIPE INSPIRED BY: I Can Cook That
 

THIS RECIPE IS PROUDLY SHARED AT THESE FABULOUS PARTIES
           

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Mom's Test Meal Mondays #11

Welcome to our 11th edition of Mom's Test Meal Mondays!!  I can't believe it's already been so long!  I just want to say thank you again to everyone for sharing your favorite recipes here with me!!

 

This week we're talking all about seafood!  What are you're thoughts on on seafood?  It seems to be one of those food groups that people either love it or hate it.  I use to completely hate it but I've slowly come around to liking a little bit.  Big fan of clam strips!! 

 

So hopefully y'alls recipes will help me find some new ways to enjoy different kinds of seafood!  I know this first recipe from Michelle at Sunshine and a Summer Breeze has me really contemplating trying out clam in a new way!!

 

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Hi everyone!  I'm so excited to be co-hosting this week's party here at Mom's Test Meal Mondays, thanks to Jaime for letting me have this opportunity :)

Just to tell you all a little about myself, I'm Michelle.  I feel so lucky to be married to an amazing husband, and I feel so blessed to have the opportunity to be a stay-at-home-mom.  My little family is my everything.

I am the blogger behind Sunshine and a Summer breeze (long enough name, I know!)

I've got a little bit of everything going on here, crafts, tips, recipes, and everything in between. I've only been blogging for a few months now, and I'm having a blast!  I'd love for you to stop by and see what's in the works!

Let's get to it, shall we? I have loved Clam Chowder for years, but I'd only ever eaten it at restaurants.

A couple of months ago we went to dinner at Soup Plantation (or Sweet Tomatoes depending where you are in the country).  If anyone has a copy-cat recipe for their bran muffins with fruit, please send it my way!  I've been searching for one :)  Anyways, they had some Clam Chowder there, and I thought I should have my son try it, just to see if he'd like it...he ended up eating 2 bowls of it!

Needless to say I figured I should start making this at home.  After researching numerous recipes, I kind of put some ideas together, and came up with my own.
 

Michelle's Clam Chowder

3  6.5 oz cans minced clams, drained, reserve the clam juice

1 can of corn, drained

2 potatoes peeled and cubed

1 garlic clove, minced

1/3 c. onion, chopped

2 Tbsp. flour

1/2 Tbsp. unsalted butter

 3/4 c. milk (I used non-fat, if you don't use non-fat, you can omit the 1 Tbsp flour)

1/3 c. unsalted butter (melted)

1 c. water

6 slices cooked bacon
salt
pepper
garlic salt

Saute onion and garlic over medium heat in 1/2 Tbsp butter until the onion becomes translucent.
Add 1 Tbsp flour and stir in until the onions have been coated.
Add potatoes, 1 c. water, and clam juice and season with salt, pepper, and garlic salt.
Bring to a boil, and let it cook for about 10 minutes, (or until the potatoes are tender.) Stirring occasionally.
In a separate bowl, you're going to make a roux by mixing together the milk, 1/3 c. melted butter, and 1 Tbsp flour.  Add that mixture (a roux), to the potatoes and stir.

Bring to a boil and let it thicken for a few minutes.
Add corn and minced clams and just warm through.  If you boil it with the clams in there, they will get tough.
Serve topped with crumbled bacon, and enjoy!

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Thank you so much Michelle for sharing such a great recipe with us!!  And I know Michelle & I are both excited to see y'all favorite seafood recipes!

 

So now let's party!!!

Just the reminders:

• Myself & Michelle would love to have you as new friends!! Please take a minute to follow us both via GFC, Twitter, FB, or any other social media you prefer 
• Please stick to the theme for the week and only link up your recipes that go with the theme. 
• Please feel free to grab the button in the sidebar or add a direct link back to the week's party that you are linking up to
• And finally, go make some new friends ~ spend a few minutes checking out some other recipes that you might want to try out yourself & comment! Everyone loves comments!!

And remember, if anyone is interested in being a co-host for Mom's Test Meal Mondays, please email me at momstestkitchen (at) yahoo (dot) com! I'd love to have you!
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