Cancun Chicken
By: Anonymous
Published: Thursday, February 11, 2010 - 9:24am

Ingredients




1 fresh pineapple
2 skinless boneless chicken breast halves
Salt and peper to taste
teaspoon ground cumin
teaspoon dried oregano crumbled
teaspoon ground cloves
1 tablespoon olive oil
cup pineapple juice
1 tablespoon lime juice
1 teaspoon cornstarch
1 teaspoon minced cilantro

Preparation

1 Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use, such as pasta salad. Cut fruit from shell with a knife. Cut fruit crosswise into 6 slices. 2 Pound chicken to 1/2' thickens. Sprinkle with salt and pepper. Combine cumin, oregano and cloves in cup. Sprinkle over chicken. 3 In 8" skillet, saute pineapple in hot oil over med.-high heat about 1 min. Remove from skillet. 4 In same skillet, saute chicken in pan juices. Reduce heat. Cover; simmer 1 to min. Remove to plate. 5 Blend pineapple juice, lime juice and cornstarch in cup. Pour into skillet. Cook, stirring, until sauce boils and thickens. Stir in chicken and pineapple.