Chicken with Peppered Pineapple

Quick chicken recipe you can enjoy after a hard week to spice up your weekend!

Serves 4

• chicken breast
• 8 slices fresh pineapple
• fresh rosemary twig
• 2 tsp black peppercorns
• 1 tblsp butter
• 1 glass of white wine
• salt & pepper

Season chicken breast with salt & pepper. Grill on a hot pan and set aside. In the meantime with a pestle and mortar crush the peppercorns together with the rosemary leaves. Slice the pineapple and remove its core. Heat the butter in a pan and add the pineapple slices, previously dipped from one side in the crushed peppercorns and rosemary. Leave them 2 minutes from each side and remove from pan and keep warm. Add the wine in the same pan where you cooked the pineapple slices and leave to evaporate. Season with salt and put chicken in pan to warm up. Plate the pineapple slices and top them with grilled chicken. Pour over some of the wine sauce. You can serve with a fresh rocket salad dressed with olive oil, add some parmesan shavings and grilled pancetta. Bon appetit!