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Arts & Culture
Tue May 1, 2012
In most instances, having your name associated with a product or company is a good thing. This includes food - think of a Cobb Salad or Vegetable Napoleon.
However, Scott Hutcheson wonders what happens when the same dish goes by two names.
2 tablespoons olive oil
4 boneless skinless chicken breast
Freshly ground black pepper
1 medium onion, medium diced
3 cloves garlic, minced
1 bottle (12 ounces) Heinz Chili Sauce
1/2 cup raisins
1/2 cup brown sugar
1/2 cup sherry
1/4 cup water
1/2 of a 20-ounce can of crushed pineapple
Preheat oven to 375 degrees F. Heat oil in large sauté pan over medium-high heat. Season chicken with salt and pepper, and sear in the sauté pan until brown. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet and cover the pan with lid or aluminum foil. Bake in oven for 30 minutes. Uncover pan, add sherry, water, and pineapple and bake uncovered for 15 more minutes or until the internal temperature of the chicken is 165 degrees.