Chicken with Pineapple-Mustard Sauce
Steamed Rice and Gingered Snow Peas and Peppers
Wine Recommendation
Stella Rosa Pineapple Chili White Wine
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup pineapple preserves
- 3 Tbsp olive oil, divided
- 1 Tbsp Dijon mustard
- 1 Tbsp seasoned rice vinegar
Instructions
- Preheat oven to 425°F. Pound chicken to an even thickness between plastic wrap using a meat mallet. Season chicken with salt and pepper, if desired.
- Whisk together preserves, 1 Tbsp oil, mustard, and vinegar in a bowl.
- Cook chicken in 2 Tbsp hot oil in a large oven-safe skillet over medium-high heat 3 minutes per side or until browned. Spoon preserves mixture over chicken.
- Transfer skillet to oven. Bake 12 minutes or until chicken is done.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable long grain white rice
- 1 (8-oz) pkg snow peas
- 1 red bell pepper, thinly sliced
- 2 Tbsp sesame oil
- 1 Tbsp ginger paste
Side Dish Instructions
- Heat rice according to package directions.
- Cook snow peas and bell pepper in hot oil in a large skillet over medium-high heat 4 minutes or until tender, stirring often.
- Stir in ginger paste; cook 30 seconds. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
279
|
177
|
456
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 8 | 28 | 36 |
| Fiber (g) | 0 | 2 | 2 |
| T. Sugs (g) | 6 | 3 | 9 |
| A. Sugs (g) | 4 | 0 | 4 |
