Hawaiian Chicken

Ingredients

• 1/2 cup soy sauce
• 1 tbsp Worcestershire sauce
• 3/4 cup pineapple juice
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 lb boneless, skinless chicken breasts
• 1 package Hawaiian rolls, ripped into little pieces
• Olive oil
• Seasoned salt
• 2 tbsp butter
• 1 tsp flour
• 1/2 cup water
• 1 10 oz box couscous

Instructions

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