Pineapple Chicken & Sweet Potatoes

This is dedicated to Shelly J...recipe does not require tortillas.

Pineapple Chicken & Sweet Potatoes
Source: KSL 5 Recipe Page

2/3 cup plus 3 tbsp. flour, divided
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1/8 tsp. onion powder
1/8 tsp. black pepper
6 chicken breasts
3 sweet potatoes, peeled and sliced
1 can cream of chicken soup (I used Campbells "Healthy Request")
1/2 cup pineapple juice
1/4 pound mushrooms, sliced
2 tsp. brown sugar
1/2 tsp. grated orange peel

Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder, and pepper in large bowl. Coat chicken in flour mixture. Place sweet potatoes on bottom of slow cooker. Top with chicken.

Combine soup, pineapple juice, mushrooms, remaining 3 tbsp. flour, brown sugar and orange peel in medium bowl; stir well. Pour soup mixture into slow cooker. Cover and cook on Low 8-10 hours or High 3-4 hours. I used frozen chicken breast. Started on High for 4 hours and then turned down to Low when I could tell the chicken and sweet potatoes were cooked.

Serve chicken and sweet potatoes over hot cooked rice. Makes 6 servings.

This recipe has some very strong and unusual pairing of ingrediance. Very flavorful. We love sweet potatoes (and when I say "sweet potatoes," I'm mean yams). The kids enjoyed dinner as well. Very good just know it is unlike anything you have ever tasted.

(Sorry, no pictures, we ate it too fast).

Easy Mango Chicken & Rice

My dear friends,

Sorry for not posting a recipe for a VERY long time. Please enjoy the following recipe:

Easy Mango Chicken and Rice
Source: Cousin Melanie of the Sisters Cafe (see for original recipe)

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste

I must have misread the recipe, I don't know how or why but I cooked my chicken different. This is a never-fail recipe for chicken whenever a recipe calls for cooked chicken. My sis-in-law, Camie, shared with me:

Pre-heat oven to 350. Spray a cookie sheet with Pam. I prefer frozen chicken breast. Rub olive oil over your chicken breast. Sprinkle chicken with seasoning or spice that compliments your dish, in this case, I used cumin and lemon pepper. Bake chicken for about an hour. I have this really cool meat thermometer that I use to test my chicken. When the chicken reaches about 170 I know it will be perfect. Let the chicken rest for a bit before shredding.

Add corn, beans and salsa to slow cooker and mix together. Toss in shredded chicken. More salsa can be added to taste. Cook til heated through.

Melanie suggests serving over coconut jasmine rice. Substitute coconut milk for the water when cooking the rice. Delicious, but I cannot seem to properly cook rice with coconut milk. It seems to take a REALLY long time to cook. Garnish with cilantro, if desired. Also delicious rolled up in a fresh tortilla or served as a salad with lettuce.