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Mushroom Pineapple Chicken

ingredients

13 oz (400 g) mushrooms
butter to grease the baking dish
4 chicken breast fillets (4 oz/125 g each)
7 oz (200 g) tinned sliced pineapple
1/2 stock cube
1 tsp cornflour
10 ft oz (300 ml) single cream
black pepper
4 tbsp sliced almonds

method

1. Preheat the oven to gas mark 6 (400° F or 200° C). Wash and slice the mushrooms. Crease an oven proof dish with butter and cover with the mushroom slices.

2. Wash and dry the chicken breast fillets. Drain the pineapple slices, cut into pieces and place on top of the chicken fillets.

3. Dissolve the stock cube in hot water and mix with the cream and cornflour.

4. Season with black pepper and pour into the oven proof dish.

5. Sprinkle sliced almonds over the casserole, put it in the centre of the oven and bake for about half an hour.

What did you think?

11 people have helped to review this recipe. Thankyou!

Disater
posted by Alan @ 12:00PM, 8/01/08
We found that the stock,cream and cornflour curdled while cooking
Curdling
posted by lynne @ 05:09AM, 3/08/09
After reading the comments I added the cream about 5 minutes before the end of the cooking time and it was fine.
Not good
posted by hungry dean @ 02:35PM, 4/27/10
Took ages for chicken to cook through causing pineapple to burn, if tried again will fry chicken slightly first!
Curdling
posted by Pat Rogers @ 11:16AM, 11/21/11
Mine curdled also, so will try adding cream just before end as suggested. Otherwise, it was fantastic, so easy to do and all enjoyed.
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