Rosy Baked Chicken
Chicken baked with a pineapple topping for a delicious dinner
Servings: 4 people
Equipment
- Roasting tin
- Mixing bowl
- Spoon
- Hand mixer
Ingredients
- 4 chicken breasts
- 1 can crushed pineapple
For the sauce
- 2 oz margarine
- 1 tbsp plain flour
- 2 tbsp tomato ketchup
- 2 tsp mustard
- ½ tso salt
- pinch red pepper
- 1 tsp Worshester sauce
- 1 tbsp vinegar
- 1 dsp cornflour
Instructions
- Place the chicken in a roasting tin
- Drain the pineapple, keep the syrup to one side
- Chop the pineapple if needed
- Put the margarine in a bowl and mix until soft and creamy
- Beat in the rest of the sauce ingredients and half of the pineapple
- Spread over the chicken breasts
- Pour the pineapple juice over the top and sprinkle on the remaining pineapple
- Cover with foil and leave overnight in the fridge
- When you want to cook it the next day remove the foil.
- Preheat the oven to 180C Gas Mark 4
- Bake for an hour until the chicken is cooked
- Place the joints on a dish
- Mix a dessert spoon of cornflour with a little water and stir into the juice left in the tin
- Cook gently for three minutes and pour over the chicken or serve separately
Notes
Serve with peas and new potatoes or plain boiled rice