Ingredients
Method
1.Cut each chicken breast fillet horizontally through the middle to give two thin slices. Trim rind from bacon rashers.
2.Drain pineapple, reserve juice. Cut pineapple slices in half. Pan-fry chicken slices in a heated greased large frypan until golden on both sides and just cooked through.
3.Remove from pan and set aside. Add bacon to pan, cook until crisp, then remove from pan. Add pineapple to pan, cook until golden on both sides, remove from pan.
4.Preheat oven to 150°C (130°C fan-forced). Top chicken slices with bacon and pineapple, then arrange in a single layer in a large ovenproof dish, place in oven for 5-10 minutes while making the sauce.
5.To make sauce, blend cornflour with â…“ cup water in a small saucepan, add reserved pineapple juice, mustard and honey, and stir over heat until mixture comes to the boil. Reduce heat, simmer uncovered for 2 minutes or until sauce is thickened. Remove chicken from oven, top with sauce.
Serve with vegetables of your choice. Recipe is best prepared as required.
Note
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