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Holly M.
Chicken fillet with pineapple chutney
A nice South African recipe. The side dish contains the following ingredients: poultry, fresh pineapple, curry powder, biscuit and gingerbread spices (jar 20 g), cloves, white wine vinegar, sugar, dried oregano, olive oil, ground chili (32 g jar) and chicken breasts (about 380 g) .
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Ingredients
Directions
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Remove the green, core and peel from the pineapple. Cut the flesh into cubes. Put the pineapple in a pan with curry powder, biscuit and gingerbread spices, cloves, vinegar and 50 ml water. Bring to boil. Cook for 15 minutes on low heat. Add the sugar and cook for 5 minutes on a high heat so that it thickens. Allow to cool.
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Mix the oregano with oil and chili in a deep plate. Cut the chicken fillets horizontally so that you get 4 thin fillets. Roll them through the mixture.
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Grill the chicken fillets over the 6 minutes until done on the braai. Times regularly. Season with salt and pepper and serve with the chutney.
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Nutrition
270Calories
Sodium13% DV315mg
Fat20% DV13g
Protein46% DV23g
Carbs5% DV15g
Fiber12% DV3g
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