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100 g/4 oz/0.5 cup butter or margarine, softened
15 ml/1 tbsp plain (all-purpose) flour
30 ml/2 tbsp tomato puree (paste)
10 ml/2 tsp mustard powder
2.5 ml/0.5 tsp salt
Freshly ground black pepper
5 ml/1 tsp Worcestershire sauce
15 ml/1 tbsp vinegar
400 g/14 oz/1 large can of pineapple chunks in natural juice, chopped
4 chicken breasts
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp water
Boiled rice or potatoes, to serve
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Method :
Mix together the butter or margarine, flour, tomato puree, mustard, salt,
pepper, Worcestershire sauce and vinegar. Stir in a little chopped
pineapple. Place the chicken breasts in a flameproof casserole dish (Dutch
oven) and spread the mixture over the top. Pour the remaining pineapple
and juice over and bake in a preheated oven at 180°C/350°F/gas mark 4 for
1 hour. Transfer the chicken to a serving dish and keep warm. Mix the
cornflour with the water, stir into the sauce, bring to the boil and boil,
stirring, until the sauce thickens. Pour the sauce over the chicken and
serve with rice or potatoes. |