CHICKEN SWIM TRUNKS RECIPES

Steps:

• Preheat oven to 425 degrees F. Pour egg into a shallow dish. In another shallow dish combine panko, salt and black pepper. Dip chicken in egg, then in panko mixture, turning to coat. Place chicken in a 15x10-inch baking pan; lightly coat with cooking spray. Place broccolini next to chicken; drizzle with oil. Bake 15 minutes or until chicken is done (165 degrees F).
• Meanwhile, for sauce, in a food processor combine the next five ingredients (through garlic). Cover and process until smooth. Transfer to a small saucepan; heat through.
• To serve, spoon sauce over chicken and broccolini and top with cheese and additional basil.

Steps:

• Season chicken with thyme, salt, and pepper.
• Over medium heat brown the chicken in the vegetable oil.
• Drain pineapple slices and reserve the juice.
• Combine cornstarch and 2 oz. of the pineapple juice and set aside.
• In a separate bowl combine remaining juice with mustard, honey, and garlic.
• Add dijon mixture to the pan, reduce heat and cover.
• Allow to simmer for 15 minutes.
• Remove chicken from the pan.
• Stir the cornstarch mixture and add to the pan and bring to a boil.
• Stir for 2 minutes.
• Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
• Add pineapple slices to the pan (on top of the chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
• Serve over rice.