1/4 cup flour
1 teaspoon poultry seasoning
1/2 teaspoon lemon pepper
1/2 teaspoon salt
4 boneless, skinless chicken breasts, pounded
2 tablespoons vegetable oil
1/2 cup grapefruit juice
1/2 cup pineapple juice
1 teaspoon cornstarch
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon spicy brown mustard
1 grapefruit, cut into 8 wedges
4 pineapple rings
assorted salad greens
chopped fresh parsley for garnish, optional


1. In small bowl, combine flour, poultry seasoning, lemon pepper and salt. Add chicken, one piece at a time, making sure to coat. In large skillet, heat oil over medium high heat. Add chicken and cook about 3 minutes on each side or until brown.
2. In small bowl, combine grapefruit juice, pineapple juice and cornstarch until smooth; add to pan and bring to a boil. Reduce heat, cover and simmer until fork can be inserted in chicken with ease, about 10 minutes.
3. Preheat oven to broil. 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 baking sheet and broil in oven about 3 minutes. Keep warm.
4. On serving plate, place salad greens; arrange chicken on top and pour sauce over chicken. Place grapefruit wedges and pineapple slices around chicken. Garnish, if desired, with parsley.
In order to pound the chicken, place chicken on a hard surface, cover with either wax paper or plastic wrap and with a mallet or similar flattening utensil, pound chicken to 1/2-inch thickness.
Chicken Breasts Riviera
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