Yesterday I got productive and created two fabulous, must-share recipes … and then I feel asleep (fully dressed, on top of the covers) at 8:45pm. I’m not going to recap blog but I will share those two important recipes; better late than never!
I was well-rested this morning, but it didn’t keep me from packing food for school that was sort of strange. Like cooked zucchini.
I ate it, cold, at 8am and loved it.
I also packed a baggie of red grapes,
and two Oatmeal Cranberry Pecan Cookies.
Those were fabulous dish#1, but I’m actually not going to share the recipe until tomorrow (it’s been a busy day). Adam says they are the best oatmeal cookies he’s ever had and I promise they are worth check back for tomorrow.
My packed food proved inadequate for getting me through 8:00 – 2:00, and I ended up eating these Cheez-Its.
I also ate two more cookies when I got home,
plus these candies from a birthday package Adam opened (he turns 26 on Sunday!).
He also opened some birthday $ and decided that we are going to dinner at Moe’s! I’m not going to blog dinner because I’ve got to get some school work done, but I will share yesterday’s dinner, aka fabulous dish #2.
Pineapple Upside-down Chicken, serves 4
- 1 lb boneless, skinless chicken breasts, divided into 4 even pieces
- 20 oz can pineapple rings canned in pineapple juice, juice drained and reserved
- 4 slices 2% provolone cheese
- 4 maraschino cherries
- 2 tsp light brown sugar
- 2 pinches salt
- 1 tsp tamari soy sauce
- 2-3 dashes hot sauce (I used Sriracha)
- Place chicken in a large, flat container and cover with pineapple juice. Cover and place in the fridge for 2-3 hours to marinate.
- Preheat your oven to 350 degrees Farenheit. Prepare a casserole dish with baking spray.
- Remove chicken from juice (return the juice to the fridge) and place into the casserole dish. Bake 30 minutes.
- Remove chicken from oven and top each piece with one slice of cheese and one pineapple ring. Place a cherry in the center of each ring. Sprinkle rings evenly with brown sugar and salt. Return to oven and continue to bake for 10 minutes.
- Meanwhile, pour juice into a small skillet over high-heat. Add tamari sauce and hot sauce.
- Bring to a boil and cook until reduced by half. ***Because the juice was in contact with raw poultry it is essential that you keep it at a boil for at least 5 minutes!
- Pour sauce evenly over cooked chicken.
I’ve never actually had pineapple upside-down cake (I know!) but the flavor profile has always sounded appealing to me. So why not apply it to dinner? We learned in food chemistry that pineapple contains Bromelain, a protease that is used commercially to tenderize meat. As soon as I heard that I spent the rest of the class brainstorming ways to cook chicken with pineapple. I’m glad I did too, because Adam and I both loved this recipe! The chicken was very tender and there was a good balance of flavors. The sauce was scrumptious, but be sure to remember to boil it for at least 5 minutes.
Are you a pineapple upside-down cake fan?