Chilli Chicken Hawaii

Name: Chilli Chicken Hawaii
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 Onion; 750 g Mushrooms; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml, 8 discs) Pineapple; 2 (230 ml each) Bottles Hot Chili Sauce; 250 g Whipped cream; 8 Chicken filets (à approx. 175 g); 8 discs cooked ham (approx. 35 g each); 150 g grated gouda cheese; 7-10 Tbsp Parsley leaf and chilli pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 Onion
750 g Mushrooms
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml, 8 discs) Pineapple
2 (230 ml each) Bottles Hot Chili Sauce
250 g Whipped cream
8 Chicken filets (à approx. 175 g)
8 discs cooked ham (approx. 35 g each)
150 g grated gouda cheese
7-10 Tbsp Parsley leaf and chilli pepper

Directions

1
Peel and finely chop the onion. Clean, clean and halve the mushrooms. Heat the oil in a pan and fry the mushrooms, turning them over. Add onion and fry briefly. Season with salt and pepper and remove from the heat. Pour the pineapple into a sieve, let it drain and collect the juice. Measure 200 ml juice
2
Mix chili sauce, 200 ml pineapple juice and cream. Wash meat, dab dry, season with salt and pepper. Wrap each fillet with a slice of ham. Place them side by side on a fat pan of the oven, spread mushrooms evenly over them. Place a slice of pineapple on each fillet
3
Spread the sauce evenly over it. Sprinkle with cheese and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Remove from oven and arrange on plates with some sauce and pineapple. Garnish with parsley leaf and possibly chilli pepper. Serve with