Chicken Pineapple Parmigiana

Ingredients

• 1 can 20 oz pineapple chunks
• ½ cup onion, thinly sliced
• 2 tbsp oil
• ¼ tsp rosemary, crushed
• ¼ tsp basil, crushed
• 2 1 1/3 cups tomatoes, peeled and diced
• ¾ tsp salt
• dash paprika
• 1 tbsp butter
• 2¾ lb 2 1/2-3 lb broiler-fryer, cut up
• dash pepper
• ⅓ cup grated Parmesan cheese
• 1 tbsp chopped parsley

Method

1. Drain the pineapple reserving 1/4 cup syrup. Cook the onion, rosemary and basil slowly in 1 tablespoon oil until tender, but not brown. Add the tomatoes, 1/4 cup reserved pineapple syrup, 1/4 teaspoon salt and paprika; simmer slowly while browning the chicken.
2. Heat the remaining oil with the butter; brown the chicken pieces slowly on all sides. Sprinkle with the remaining salt and pepper. Drain off the excess fat. Pour the sauce over the chicken. Bake, uncovered, at 350 degrees for 25 minutes or until the chicken is tender.
3. Add the pineapple chunks; sprinkle with the Parmesan cheese and parsley. Bake 10 minutes longer.

Notes

Serve with baked potatoes and fresh green beans. Serves 4-6. From Rosauers (Poultry PL-38).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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