Hawaian Chicken with Penapple Ala Ndyw

Ingredients
1 cup white rice
1 tablespoon canola oil
2 tablespoons honey
2 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon Dijon-style mustard
4 boneless, skinless chicken breast halves
1 (20 ounce) can sliced pineapple in juice, pineapple
drained and 1 tablespoon juice reserved

Directions
Cook rice according to package directions. Preheat oven to 400 degrees F.

In small jar, combine reserved pineapple juice, oil, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 tablespoons of marinade to coat, discarding chicken marinade when done.

Brush pineapple rings with other half of marinade, reserving leftover marinade.

Coat 2 large baking dishes with vegetable oil spray. Arrange chicken and pineapple rings in a single layer and bake for 8 to 10 minutes, until chicken's juices run clear. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste.

Top rice with chicken and pineapple rings.


This;s it, Hawaian Chicken with Penapple Ala Ndyw

Almond Butter Chicken Ala Ndyw

Ingredients
4 boneless chicken breasts
1 cup all-purpose flour
2 teaspoons basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced almonds
3 cloves fresh diced garlic
1/4 cup (1/2 stick) butter
1/3 cup olive oil

Directions
Mix all dry items except the almonds in a large bowl, then lightly dust chicken breast in flour mixture.

Add oil to frying pan and lay in the chicken breast. Cover and cook for 20 minutes over medium heat until it is thoroughly cooked.

Once chicken is cooked, add butter, then garlic, and almonds last. Stir well.

This's it, Almond Butter Chicken Ala Ndyw