Chili Chicken "Hawaii"

Name: Chili Chicken "Hawaii"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 can(s) (850 ml) Sliced pineapple; 2 Bottles of Hot Chili Sauce (à approx. 250 ml); 250 g Whipped cream; 150 g Gouda (play); 1 big onion; 750 g Mushrooms; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Chicken filets (à approx. 175 g); 8 discs cooked ham (approx. 30 g each); 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 can(s) (850 ml) Sliced pineapple
2 Bottles of Hot Chili Sauce (à approx. 250 ml)
250 g Whipped cream
150 g Gouda (play)
1 big onion
750 g Mushrooms
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Chicken filets (à approx. 175 g)
8 discs cooked ham (approx. 30 g each)
7-10 Tbsp Parsley

Directions

1
Drain the pineapple well and collect the juice. Measure 200 ml of juice, mix with chilli sauce and cream. Grate cheese finely.
2
Peel and finely chop the onion. Clean the mushrooms, wash them briefly if necessary and, depending on their size, halve or cut them into thick slices. Heat the oil in a large pan. Sauté the mushrooms in it in portions while turning.
3
Fry the onion briefly. Add all mushrooms again and season with salt and pepper.
4
Wash the chicken fillets, dab dry and season with salt and pepper. Wrap 1 slice of ham around each fillet. Place the chicken fillets on the fat pan of the oven. Spread the mushrooms on top.
5
Place 1 slice of pineapple on each fillet. Pour chilli cream sauce over it and sprinkle with the cheese.
6
Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 45-55 minutes. Garnish with parsley. Serve with crispy baguette or rice. Drink tip: full-bodied, fruity white wine, e.g.
7
a Chardonnay from South Africa.