Mushroom Pineapple Chicken recipe
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
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.
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.
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