Hawaiian Chicken

• 1/2 cups Soy Sauce
• 1 Tablespoon Worcestershire Sauce
• 3/4 cups Pineapple Juice
• 2 teaspoons Sesame Oil
• 1 teaspoon Ground Ginger
• 1 pound Boneless, Skinless Chicken Breasts
• 1 package Sweet Hawaiian Rolls (24 Oz)
• 4 Tablespoons Olive Oil
• 1 Tablespoon Seasoned Salt
• 2 Tablespoons Butter (salted)
• 1 teaspoon All-purpose Flour
• 1/2 cups Water
• 1 box Couscous, 10 Oz.

1. Whisk together the soy sauce, Worcestershire sauce, pineapple juice, sesame oil and ginger.
2. Add chicken to a gallon sized zip lock bag, pour in the marinade and seal.
3. Refrigerate for at least an hour.
4. Preheat oven to 425.
5. Arrange bread pieces on a baking sheet, drizzle with olive oil and sprinkle with seasoned salt.
6. Bake for 3-5 minutes, until browned and crispy.
7. Remove and pulse in a food processor until it resembles bread crumbs.
8. Decrease oven temp to 350.
9. Remove chicken (reserving marinade) and dredge in bread crumbs until coated.
10. Place on a baking sheet sprayed with nonstick spray and bake for 30-40 minutes, until done throughout.
11. While chicken is baking, whisk the flour and water together.
12. Pour the remaining marinade in a small sauce pan with the butter, and bring to a boil.
13. Reduce to medium for about 3 minutes.
14. Add water/flour mixture, stirring constantly, reduce heat to low and simmer until thickened, about 1-2 more minutes.
15. Serve chicken over couscous and drizzle with sauce.

soy sauce, worcestershire sauce, pineapple juice, sesame oil, ground ginger, chicken breasts, sweet hawaiian rolls, olive oil, salt, butter, allpurpose, water, couscous

Taken from tastykitchen.com/recipes/main-courses/hawaiian-chicken-5/ (may not work)