Pineapple Sage Chicken over Cous Cous

So much has happened since you've heard from me, I'd have to write a novel, which I might very well do, but for now just know this I'm back and I'm gonna be better than ever! My kitchen is gutted so I'm up at my sister Sharon's house for some R&R and I brought a bunch of herbs I've been growing at home and am using her kitchen as my tool to create, reveal and share secrets with you my sweet and loyal follower's. Thanks for the time off, it was well needed and deserved. I'm re-married to the greatest man on earth and he's building me my dream kitchen, he's the love of my life and he is and has been making all my dreams come true, my new name you ask? Jennifer Green Maggini!!!!!! Google won't let me into the old Jenni's Dish, but no worries I have the whole thing filed away and on a flash drive, so I will have to turn this into a web site and combine the new with the old! There are a lot of stories coming your way along with recipes and lots of love.
   LIVE, LOVE, LAUGH, COOK!!!!!  Some of the herbs I've been growing are new to me like this one( Pineapple Sage) I just have never heard of and the recipe just popped into my head…go figure! It turned out so good!!! I packed up leftovers for hubby to take to work at his request, and he used to be fast-food junkie!!!

Pineapple Sage Chicken:
6 boneless skinless chicken breasts washed and dried

Marinade:
Chop
2 Bunches Pineapple sage (Save the little tops for a garnish when serving)
A few sprigs regular Sage
4 cloves garlic
1 Shallot
1cube chicken bouillon
1-2 Dragon peppers (which I also grew) you could sub with Thai chili or optional, we like it hot and savory and sweet!
Juice of 1orange
Juice of 1 Lemon 
1 can Pineapple chunks in juice (smush a couple of the chunks)
Mix all ingredients
Put Chicken in a Lg. Ziploc bag 
Pour marinade over Chicken
Get as much of the air out of the bag and close, refrigerate over night

The next day put in a large baking dish and bake on 425 degrees for 45 minutes, broil for 3-5 minutes, remove and let rest for 5 minutes. Cut chicken breasts and serve over cous~cous, rice or quinoa. I made a simple hearts of palm, tomato over romaine, w/ some  Girard's Champagne dressing, and paired with a bottle of LaCrema Chardonay! And called it a day! Recipe's tried and true for busy people who want to eat a organic gourmet meal at home without slaving in the kitchen all day! That's my job!

Jennifer Green Maggini ©2015

LIVE, LOVE,LAUGH,COOK!!!!

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