Island Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons black pepper, ground
• 1 (20 ounce) can pineapple chunks (keep the juice)
• 1 (12 ounce) container pico de gallo (consists of chopped tomatoes, onion, jalapeno peppers, cilantro, and lime juice)
• 1 teaspoon oregano (leaves pref.)
• 3 -4 tablespoons olive oil
• 3 -4 cups cooked rice

Recipe

• 1 mix equal parts of chili powder, paprika, cumin, and black pepper together in small bowl (approx 1 1/2 tbs of each spice). set aside.
• 2 rinse and dry chicken breasts. use preferred method of tenderizing (i pound them down to 1/4-1/2 inch width then sprinkle meat tenderizer on both sides and wait 5 minutes).
• 3 rub your prepared spice mixture over entire chicken breasts.
• 4 brown chicken in olive oil. remove and keep warm.
• 5 using the same skillet you used to brown the chicken keep the drippings. now add pineapple with juice along with the pico de gallo and simmer in pan on med-high heat for 5 minutes.
• 6 sprinkle oregano over pineapple-pico mixture. turn off heat.
• 7 on each plate stack one chicken breast over cooked rice, then using slotted spoon, spoon the pineapple-pico-oregano topping over chicken breast.
• 8 enjoy!