Why Pineapple Hill?

The pineapple has been a symbol of hospitality since the days of the early American colonies. According to legend, the symbol began with the sea captains of New England who would spear a pineapple on a fence post outside their home to let the community know of their safe return home and to invite friends to visit and share their hospitality.

Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.

Wednesday, July 8, 2009

Hello Chicken

Try this new, HEALTHY, recipe....it's to die for!  


Blue Tortilla Chicken with Corn Salad
Ingredients:
  • 4 boneless, skinless chicken breasts (4 ounces each)
  • 1 egg white, beaten slightly
  • 3/4 cup no-salt-added blue corn chips, crushed
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt, divided
  • 2 cup fresh corn kernels or frozen corn kernels, thawed
  • 2 poblano chile or Cubanelle peppers, seeded and diced or 1/2 green pepper, seeded and diced (wear plastic glove when handling)
  • 1 jalapeno chile pepper, seeded and diced (optional) (wear plastic gloves when handling)
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons lime juice
  • 1 lime, cut into wedges (optional, for garnish)
Directions:
1.
Preheat the oven to 400ºF.
2.
Coat a medium ovenproof skillet with vegetable oil spray. Dip the chicken into the egg white. Combine the chips with the chili powder, press mixture into chicken, and arrange in skillet, leaving space between each piece. Lightly coat the chicken with vegetable oil spray and sprinkle with 1/8 teaspoon salt. Place the pan in the oven and bake for about 15 minutes, or until a thermometer inserted in the thickest portion registers 160ºF and the juices run clear.
3.
Meanwhile, in a bowl, combine the corn; poblano, Cubanelle, or green bell pepper; jalapeno chile pepper (if using); cilantro; lime juice; and the remaining 1/8 teaspoon salt. Stir to mix. Set aside.
4.
Remove the chicken and allow to rest for 4 minutes. Slice each piece crosswise into 5 pieces. Serve with the corn salad. Garnish with lime wedges, if desired

5 comments:

Kayley said...

YUM! I need to try this SOON!

Marci said...

That looks DELISH!

Anne said...

I made my very first purchase in your cute lil shop recently and I just got the package yesterday...let me just say I have never received better service and packaging from a company! So impressed that I will be buying again! And I felt like I was given a gift the way it was done up! so great!

KelleyAnne said...

Thanks Anne!

Motherboard said...

Oh.My.Word.

That looks and sounds DELICIOUS!