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Pineapple-Honey Chicken (M, TNT)
Source: Del Valle Cedeno
Serves: 4

4 chicken fillets, boned and skinned
8 tbsp. soy sauce
8 tbsp. honey
8 tbsp. lemon juice
4 slices pineapple, canned in natural or lite juices
2 cups pineapple juice, including the canned juice
1/2 pound mushrooms, sliced

Pre-heat the oven to 350°F.

Combine the soy sauce, honey, lemon, and pineapple juice and mix well.

Pour the mixture into a baking dish, add the chicken and mushrooms, cover and bake for 30 minutes, turn the chicken, re-cover and bake for an additional 15 minutes.

Uncover the dish, baste the chicken with the pan juices and serve placing 1 slice of pineapple and sliced mushrooms under each chicken filet. Serve with cooked rice.

Poster's Notes:
This is from Del Valle Cedeno who was our very young nanny in Caracas and who we brought to Miami.

Well, to make the story short, she married one of the best chefs at one of Miami's favorite restaurant, Joe's Stone Crabs.

Here is one of his best chicken recipes.

Posted by Elena Eder

Nutritional Info Per Serving: N/A