Chinamerica Chicken Pineapple Feast
CATEGORIES
INGREDIENTS
- Servings: 1
- 1 teaspoon lemon peel, grated
- ½ cup fresh lemon juice
- 1/3 cup olive oil
- 3 cloves garlic, finely chopped
- 1 tablespoon Dijon style mustard
- 1 teaspoon dried oregano leaves
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Salad
- 3 cups pearl barley, cooked
- 13 ¾ ounce can artichoke hearts, chopped
- 1 cup pitted Kalamata olives
- 1 cup feta cheese, crumbled
- ½ cup red onion, finely chopped
- ½ cup parsley, chopped
- Grilled chicken skewers
- 16 wooden skewers soaked in water
- 8 chicken breast halves, boneless, skinless
DIRECTIONS
- Pound chicken breast with a wood
- mallet for a short period of time to soften the breast. Put in bowl.
- Add a little bit of white pepper powder,
- ½ teaspoon of salt and ½ teaspoon of honey. Mix everything thoroughly, turning chicken over to coat.
- Chop ½ cup of pineapple and add to bowl. Add 1 tablespoon of cooking wine. Mix
- everything together thoroughly and
- refrigerate about 60 minutes.
- Cook chicken with some oil in a pot until brownish. You may use an oven instead.
- Cook the pineapple sauce. Gradually add 3 tablespoons of mayonnaise, stirring
- constantly.
- If needed, add ¼ teaspoon of salt and/or
- ½ teaspoon of sugar.
- Pour over chicken and serve.