Chicken Tahitian Recipe 55

Steps:

• Arrange chicken in a single layer in ungreased 13"x9" baken pan or dutch oven, sprinkle with salt and pepper; set aside.
• Combine soy sauce,ginger, onion, garlic, brown sugar, reserved pineapple juice, and orange juice; pour over chicken. Cover and refrigerate 1 hour or overnight.
• Preheat oven to 350. Turn chicken and bake covered for 30 minutes. Uncover, and bake 20 to 25 minutes more, until golden or juices run clear or thigh pieces cook to 160 with meat thermometer.
• Remove chicken to a platter and keep warm.
• Skim fat from pan drippings. In a medium saucepan, combine cornstarch and water with pan juices; heat until thick and bubbly. Add pineapple and oranges and warm through; pour sauce and fruit over chicken. Serve with cooked rice or ramen noodles.

Steps:

• Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
• Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Steps:

• Dredge chicken pieces in flour and brown in shortening.
• Spread rice in the bottom of a roasting pan and arrange chicken pieces on top.
• Combine juice, pineapple, soy sauce, butter, ginger, and water in saucepan.
• Heat until butter is melted and all ingredients combined.
• Pour over chicken. Cover tightly with foil and bake at 350° for 45 minutes.
• Uncover and bake another 15 minutes.

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together 1/4 cup peanut sauce and mayonnaise. In another shallow dish, mix together panko and peanuts. Dip chicken in peanut sauce mixture, then dip in panko mixture. Place on baking sheet.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with cilantro. Serve additional peanut sauce as a dipping sauce.

Steps:

• In a small saucepan, melt butter, stir in onion soup mix & cornstarch, then add pineapple juice liquid and lime juice. Roll boned chicken & secure with toothpicks. Arrange chicken & pineapple chunks in a 2 quart oblong baking dish, pour onion mixture over chicken & bake for 45 mins or until chicken is tender. Bake at 350 degrees. Serve over rice.