4 boneless, skinless chicken
breast halves
2 tablespoons butter, melted
1/4 cup all-purpose flour
1 tablespoon honey
1 teaspoon poultry seasoning
1 teaspoon spicy brown mustard
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1 grapefruit, cut in 8 wedges
2 tablespoons vegetable oil
1 teaspoon cornstarch
1/2 cup grapefruit juice
1/2 cup pineapple juice
4 pineapple slices
Assorted salad greens
Chopped fresh parsley
Between two pieces of
wax paper, gently flatten chicken.
In small bowl, mix together
flour, poultry seasoning, lemon pepper and salt. Add chicken,
one piece at a time, dredging to coat.
In large frypan, place
oil and heat to medium high temperature. Add chicken and cook
about 3 minutes on each side or until brown.
In small bowl, mix together
cornstarch, grapefruit juice and pineapple juice until smooth;
add to pan and bring to low boil. Reduce heat, cover and simmer
about 10 minutes or until fork can be inserted in chicken with
ease.
In small bowl, mix together
butter, honey and mustard.
Dip grapefruit wedges
and pineapple rings, one piece at a time, in butter mixture,
turning to coat.
Place fruit on broiler
pan and broil about 3 minutes. Keep warm.
On serving plate, place
salad greens; arrange chicken on top and pour sauce over chicken.
Place grapefruit wedges and pineapple slices around chicken.
Sprinkle with parsley.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
