The first has been in my cookbook for a long time, and I just got around to trying it. I've been wanting simple, tasty, oven recipes for chicken, now that it's getting colder. I like to cook meals or main dishes in the oven to help warm the house. This one's a "keeper."
Baked Pineapple Chicken
1 20 oz. can pineapple chunks
1 clove garlic, crushed
2 teaspoon cornstarch
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon rosemary, crushed
6 boneless skinless chicken breasts
1 lemon , thinly sliced
Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire, mustard, and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400˚ 30 minutes. Arrange pineapple and lemon slices around chicken. Spoon sauce from baking pan over all; continue baking 5 more minutes.
Next is a fabulously easy and yummy dessert, that must be eaten in small quantities- though you'll want to eat as many as you can, they're so good. I love pecan pie, and these are like eating pecan pie filling but with a tasty crackly crust on top.
Pecan Pie Cupcakes
1 cup chopped pecans
½ cup all-purpose flour
1 cup packed brown sugar
⅔ cup butter, melted
Preheat oven to 350-degrees F. Liberally grease muffin tins with cooking spray; set aside. (I used silicone muffin cups sprayed with Pam for Baking and they slid right out.)
Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Makes 13-14 regular-sized cupcakes, or about 30 miniature ones.