Thursday, December 27, 2012

Jamaican Chicken


6 pineapple slices
6 boneless, skinless chicken breast
1 chicken bouillon cube
1/2 cup boiling water
1 teaspoon instant coffee granules
1 can cream of chicken soup
1 cup of shredded sharp cheddar

  • Preheat oven to 3 75°    
  • Place pineapple slices in a greased baking pan.
  • Top with a chicken breast.
  • Dissolve bouillon in hot water.
  • Add coffee & soup to water/bouillon.
  • Pour over chicken.
  • Bake for 40 minutes.
  • Remove from oven.
  • Sprinkle with cheese; let melt before serving.

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