Title : Pineapple Chicken

Ingredients

Marinade:

• 1/2 cup pineapple juice
• 2 tbsp. rice-wine vinegar
• 1/2 tsp. reduced-sodium soy sauce
• 1/4 cup sliced green onion
• 1 clove garlic, minced
• 1/8 teaspoon ground black pepper
• 1 lb. boneless, skinless chicken breasts, cubed
• 8 cups assorted salad greens, such as spinach, radicchio, endive, sprouts
• 8 slices fresh peeled pineapple, cut 1/2 inch thick
• 1 tsp. toasted sesame seeds

Preparation Method

Drain the cottage cheese in a sieve to remove excess moisture. Stir together cottage cheese, egg yolks, flour, and vanilla in a large bowl until well blended.

Add salt to egg whites in large bowl. Beat at medium speed until soft peaks form. Gently fold egg whites into cottage cheese mixture in 2 or 3 additions until no streaks of white remain.

Spray large non-stick skillet with non-stick vegetable cooking spray. Heat skillet over medium heat for each pancake drop 2 or 3 heaping tablespoons of batter into skillet, 1 inch apart: pancakes should not be larger than 2 1/2 inches in diameter. Cook for about 2 minutes or until set on bottom and lightly golden. Flip pancakes over; cook for 1 more minute or until golden. (Pancakes will be very light.) Remove to baking sheet and keep warm in low oven. Repeat with remaining pancake batter, spraying skillet as needed.

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