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A classic delicious sweet and juicy chicken dish.
6–8 chicken breast halves
2 tablespoons flour
Bartenura Olive Oil, for frying
2 cloves garlic
1 teaspoon Bartenura Olive Oil
1 cup diced tomatoes (canned)
1/2 cup pineapple juice
3 tablespoons Gefen Honey
1 tablespoon apple cider vinegar
3/4 teaspoon minced ginger
1/2 teaspoon salt
Dredge chicken cutlets in flour. In large frying pan, fry chicken in oil 2 minutes per side.
In a separate pan, sauté two garlic cloves in oil. Add the rest of the ingredients to the garlic and bring to a boil. Spoon mixture over chicken.
Transfer to a 9- x 13-inch aluminum pan and bake, covered, at 350 degrees Fahrenheit for 20 minutes. Uncover and broil for two minutes. Garnish with fresh pineapple slices.
Photography and Styling by Chavi Feldman
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