ready in: 30-60 minutes
recipe id: 33730
4 chicken breast halves
1/2 cup dry white wine
1 lemon, cut in half
1/4 cup olive oil
1 onion, cut in chunks
1 green pepper, cut in chunks
1/2 teaspoon black pepper
2 tablespoons chopped cilantro
2/3 cup chicken broth, warmed
1 can (20 ounces) pineapple chunks, drained
2 firm bananas, cut in chunks
2 salad tomatoes, cut in wedges
Squeeze lemon juice over chicken and let sit while oil heats.
In large Dutch oven, place olive oil and heat over medium high temperature. Add chicken, skin side down, and cook until brown, about 6 minutes. Turn chicken and reduce heat to medium. Place onion and green pepper on top of chicken; cook about 10 minutes longer.
Turn chicken, place on top of vegetables, sprinkle with salt, pepper and cilantro. Pour chicken broth and wine over all and simmer, uncovered, about 10 minutes.
Add pineapple, bananas and tomatoes; heat through about 5 minutes. Serve hot with rice.
Sign up for our newsletters that feature hand-picked recipes
more recipes like brazilian chicken
Texas Two-Step Chicken Picante
Cajun Grilled Chicken
Sweet And Spicy Chicken
Stove Top Chicken, Salsa, And Rice Skillet
Santa Fe Skillet Chicken
Buca Di Beppo Chicken Saltimbocca
Citrus Marinated Chicken
Grilled Chicken And Vegetable Kabobs
Montreal Salsa Chicken