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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