Contributed by: Chef Ida Rodriguez
Passion Fruit Sauce Over Chicken & Rice
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4 Chicken Breasts – boned skinned and pounded out to 1/4 inch thick
2 T Extra Virgin Olive Oil
2 T Butter
1 Salt and Pepper – to taste
1 T Sugar
6 T Pineapple Juice
1 T Organic Limes juice
4 large Passion Fruits – pulp & seeds
- Season chicken with salt & pepper.
- Heat saute pan over medium heat.
- Add oil and 1/2 of the butter.
- Brown chicken 4 minutes on each side or until no longer pink in the middle.
- Transfer chicken to plate and cover with foil to keep warm.
- Pour out excess oil from pan, quite a bit of the fat content is removed here.
- Deglaze Pan over low heat by adding pineapple juice and lime juice.
- Add sugar. Remove from heat; add passion fruit & other 1/2 of butter.
- Serve chicken over steamed rice and top with sauce.