-
1
Take the chicken breasts and pound the to about 1 inch thick.
-
2
Cut the breasts in half.
-
3
Place breasts in large bowl adding all the ingredients to the red pepper flakes and mix well evenly distributing and coating the breasts.
-
4
Put cling film on the bowl placing it into the fridge overnight.
-
5
The longer it marinates the juicer your outcome will be.
-
6
The next day prepare your pan.
-
7
It needs to be large enough so the chicken will be only one layer.
-
8
Heat the oven to 375 F.
-
9
Slice your onion very thinly and make an even layer in the pan.
-
10
Place on top of the onions the other ingredients.
-
11
Reserve about a cup of the pineapple and half a tsp of smoked paprika to put on top of the breasts.
-
12
Lay the basil leaves evenly across the pan so that each piece of chicken rest atop 1-3 leaves.
-
13
Lay the marinated chicken on top of the onions and basil leaves.
-
14
Evenly distribute the remaining pineapple and paprika onto the tops of the chicken.
-
15
Bake for 45-50 minutes until the chicken and pineapple becomes browned.
-
16
Don't bake too long as the chicken will become dry.
-
17
Remove from the oven and let rest.
-
18
Remove the breasts to a serving platter.
-
19
Pour the juices pineapple and onions from you baking pan into a large pan.
-
20
Heat until bubbling and add a slury of 2 tsp corn starch in water to the boiling juices to thicken.
-
21
Salt sauce to taste.
-
22
Pour the sauce around the breasts and serve.
