Name: Baked chicken breasts with pineapple and parsley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 large Chicken breast; large Onion; 200 g Canned pineapple; 100–150 ml Sour cream; 2 Egg yolks; 1 bunch Parsley; 2–3 tbsp Breadcrumbs; 50 g Butter; 3 tbsp Vegetable oil; to taste Salt and pepper; to taste Chicken seasoning

Instructions

Tip: tap a step to mark it as done.

Drain the pineapple and chop it into small pieces. Finely chop the parsley. Cut the chicken breasts in half through the middle and season both halves with salt and pepper.
Sauté the finely chopped onion in the butter, remove from the heat, and add the pineapple, sour cream, and egg yolks. Season with salt and pepper, then stir in the parsley and enough breadcrumbs to make a thick mixture.
Quickly sear the chicken breasts in the hot oil and arrange them in an ovenproof baking dish. Cover with the pineapple mixture. Bake in an oven preheated to 180 °C (350 °F) for about 25 minutes, covered at first so the meat becomes tender, then uncovered toward the end until golden brown.
Serve with canned pineapple.

Tip: Let the onion cool briefly after removing it from the heat, and stir in the egg yolks only when the mixture is lukewarm so they do not scramble into lumps. Gently squeeze the drained pineapple to remove excess liquid.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 376 kcal
Protein: 16 g
Carbohydrates: 13 g
of which sugars: 8.4 g
Fat: 29 g
of which saturates: 12 g
Fiber: 1.1 g
Salt: 0.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracie prsia s ananásom, petržlenovou vňaťou a strúhankou