Hello, good morning, this cuisine lover, I would like to shâre â recipe âbout the pineâpple bâked chicken, which I just mâde yesterdây. this is one recipe thât cân be sâid to be simple but pretty difficult too, with ingredients thât âre eâsy to find but how to cook thât mâkes us hâve to depend on this recipe thât mâkes us hâve to focus when trying to cook it.
Okây, this is the recipe :

Yields:4 Servings
Prep Time: 10 Mins
Totâl Time: 30 Mins

  • 3/4 tsp. Itâliân seâsoning
  • 1/2 tsp. sweet pâprikâ
  • Kosher sâlt
  • 2 tbsp. extrâ-virgin olive oil
  • 1 1/2 c. shredded mozzârellâ
  • 1/4 tsp. gârlic powder
  • 4 thin pineâpple rounds
  • 1/4 c. diced red onion
  • 4 boneless skinless chicken breâsts (âbout 2 lb.)
  • 2 tbsp. freshly grâted Pârmesân
  • 2 tsp. freshly chopped cilântro

  1. First, Preheât oven to 375°. In â smâll bowl, combine Itâliân seâsoning, sweet pâprikâ, ând gârlic powder. Seâson chicken with sâlt ând pepper.
  2. Ând then, in â lârge ovenproof skillet over medium-high heât, heât oil. Cook chicken on top side until golden, âbout 5 minutes. Remove from heât ând sprinkle âll over with seâsoning mixture. 
  3. Sprinkle tops of chicken with 1 cup mozzârellâ ând most of Pârmesân. Ârrânge â pineâpple round on top of eâch piece of chicken. Sprinkle with remâining ½ cup mozzârellâ ând remâining Pârmesân.
  4. Finâlly,bâke until cheese is melty ând chicken is cooked through, âbout 10 minutes.
  5. Gârnish with red onion ând cilântro before serving.

Okây, guys mâybe is enough for this recipe ând see you on the next recipes, love you âll 

recipes source ==>  pâleoleâ


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