2 1/2 lb chicken, quartered parts
8 oz pineapple, crushed packed
1/2 cup estee granulated fructose
2 tbsp lemon juice
1 tsp dry mustard powder
A Recipe for
Tropical Chicken
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This Recipe for Tropical Chicken is one of thousands in the Recipes-to-go Meal Cookbook.
Food Tip |
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| Charles De Gaulle |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
This is a recipe for Tropical Chicken from the recipe cookbook of Recipes-to-go (Meal)
Food Tip |
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No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Food Tip |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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The recipe, as POSTED (a rose by any other name....) was
published by Hidden Valley about 10 years ago, and I'm not sure that
the low fat version was available at the time. Since it is being
used, in this case, primarily as a seasoning, I see no reason why the
low fat would not work. As to the eggs, their main purpose is to hold
the seasoning to the chicken. Again, I think that the whites alone
would do the job. I also came across another chicken recipe that may
be of interest to you. Mix pineapple with its juice, fructose, lemon
juice and mustard in small bowl. Place chicken on rack in shallow
baking pan. Spread pineapple mixture over each piece of chicken
(approx 2 tablespoons each). Bake for 20 minutes, then remove from
oven to baste again. Bake 20 minutes and baste again. Return to oven
for final 20 minutes of baking. Pour pineapple sauce and drippings
from baking pan into bowl and chill. Skim fat, then return to sauce
pan to reheat. Serve sauce over chicken.
Serves: 6
Tropical Chicken Recipe brought to you by Recipes To-Go