The Pioneer Woman Tasty Kitchen
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Hawaiian Chicken

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Level: Easy

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Description

Chicken breaded in Hawaiian Roll bread crumbs, baked and topped with a savory pineapple gravy.

Ingredients

  • ½ cups Soy Sauce
  • 1 Tablespoon Worcestershire Sauce
  • ¾ cups Pineapple Juice
  • 2 teaspoons Sesame Oil
  • 1 teaspoon Ground Ginger
  • 1 pound Boneless, Skinless Chicken Breasts
  • 1 package Sweet Hawaiian Rolls (24 Oz)
  • 4 Tablespoons Olive Oil
  • 1 Tablespoon Seasoned Salt
  • 2 Tablespoons Butter (salted)
  • 1 teaspoon All-purpose Flour
  • ½ cups Water
  • 1 box Couscous, 10 Oz.

Preparation

Whisk together the soy sauce, Worcestershire sauce, pineapple juice, sesame oil and ginger.
Add chicken to a gallon sized zip lock bag, pour in the marinade and seal. Refrigerate for at least an hour.

Preheat oven to 425.

Arrange bread pieces on a baking sheet, drizzle with olive oil and sprinkle with seasoned salt. Bake for 3-5 minutes, until browned and crispy. Remove and pulse in a food processor until it resembles bread crumbs.

Decrease oven temp to 350.

Remove chicken (reserving marinade) and dredge in bread crumbs until coated. Place on a baking sheet sprayed with nonstick spray and bake for 30-40 minutes, until done throughout.

While chicken is baking, whisk the flour and water together. Pour the remaining marinade in a small sauce pan with the butter, and bring to a boil. Reduce to medium for about 3 minutes. Add water/flour mixture, stirring constantly, reduce heat to low and simmer until thickened, about 1-2 more minutes.

Serve chicken over couscous and drizzle with sauce.

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