Cha-Cha-Cha Chicken
Recipe from Pace Salsa & Picante

Got 15 minutes? This baked chicken dish, made with pineapple, ginger and a kicky picante sauce, will have them dancing to the dinner table.


Cha-Cha-Cha Chicken

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Servings: 4
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: Boneless Baked Chicken, Boneless Chicken, Boneless Chicken Breasts, Boneless Chicken Breasts, Casseroles, Chicken Casseroles
 
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Ingredients
  • 4 
    skinless, boneless chicken breast halves (about 1 pound)
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  • 2 
    large onions, cut into rings
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  • 1  can
    (20 ounces) pineapple slices in juice, drained
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  • 1  jar
    (16 ounces) Pace® Picante Sauce
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  • 2  tbsp.
    chopped fresh cilantro leaves
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  • 2  tbsp.
    packed brown sugar
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  • 1  tbsp.
    grated fresh ginger root
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  • 1  tbsp.
    cooking sherry
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  • 1  tsp.
    soy sauce
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  • 2  cups
    hot cooked regular long-grain white rice or jasmine rice
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Directions
1.
Heat the oven to 350 degrees F. Line a 3-quart shallow baking pan with aluminum foil. Layer the chicken, onions and pineapple in the pan.
2.
Stir the picante sauce, cilantro, brown sugar, ginger root, sherry and soy sauce in a medium bowl. Pour the picante sauce mixture over the pineapple. Cover the pan.
3.
Bake for 45 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice. Garnish with additional cilantro, if desired.

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