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| Home -> [Chicken, Fruits, Lemon, Poultry, Wings] -> [Dole lemon chicken wings Recipe] |
Dole lemon chicken wings
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Fruits, Lemon, Poultry, Wings |
Rating: |
0 |
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Ingredients:
| 1
| can | (20 oz.) crushed pineapple | | 2
| | Cloves garlic -- Pressed | | 1/2
| cup | Ketchup | | 1/2
| cup | Honey | | 1
| tbsp | Worcestershire sauce | | 1
| tsp | Rosemary -- crumbled | | 1
| tsp | Salt | | 1
| | Lemon -- thinly sliced | | 16
| | Chicken wings | | | OR | | 2
| | Boneless skinless chicken | | | Breast halves -- cut in | | | Half | | 2
| tsp | Cornstarch |
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Procedures:
| 1 | Drain the pineapple, reserving ?cup juice or syrup. | | 2 | Combine the reserved liquid with garlic, ketchup, honey, worcestershire sauce rosemary and salt. | | 3 | Stir in the lemon slices and pineapple. | | 4 | Arrange the chicken in a 3-quart shallow casserole dish. | | 5 | Pour the pineapple mixture over the chicken. | | 6 | Cover and refrigerate overnight or for at least 3 hours. | | 7 | Remove the chicken from the dish. | | 8 | Pour the sauce into a saucepan. | | 9 | Stir in the cornstarch. | | 10 | Cook, stirring, over medium heat until the sauce is clear and thickened and just coming to a boil. | | 11 | Brush generously with sauce and bake at 450 °F for 30 minutes. | | 12 | recipe by : the herald (3-4-96) |
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