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16 oz. of Raspberry vinaigrette
1 cup Catalina Dressing
1 8 oz can of diced pineapple with juice
1 tb of Worcestershire sauce
2 tb of honey
1 1/2 tsp. of cayenne powder or hot powder of your choice
4 butterflied boneless chicken breasts
Mix all marinade ingredients in large bowl and refrigerate couple hours
or over night.
Place chicken in a 9 x 13 baking dish and pour your marinade over the chicken (you will use about half the marinade.) Cover and bake at 350 for 45 minutes.
Take out of the oven remove chicken and take about a 1/2 cup of the juice. Mix 1 tb of flour in it and mix well. Pour the flour mixture back in the 9 x13 pan mix well. Replace the chicken cover and bake another 15 minutes.
Remove from the oven let set 5 minutes then serve over your favorite Rice. Mine is the Four Cheese Rice A Roni.
Harold's tip: This can also be used as a over night marinade for sliced pork loin chops or chicken for the grill and also can be used for a several hour marinade for salmon.
Recipe courtesy of Bubba and Earl's Outdoor Grilling Used with permission.