2 inch large boneless skinless chicken breasts, sliced into 1 thick tenders
2 large pre-baked yams
2 Tablespoons butter
1 can pineapple chunks in natural juice
3 Tablespoons brown sugar
¼ cup vinegar
1 teaspoon cornstarch
Salt and pepper to taste
½ teaspoon garlic powder
First, bake the yams for 1 hour in a 350 degree oven and cool completely.
Peel the yams carefully, then slice them into 3/4 inch thick rounds.
In a saucepan, heat the pineapple with the juice, and the brown brown sugar until nearly boiling.
Mix the cornstarch with the vinegar until well-blended, then add to the hot liquid in the saucepan, stirring briskly as it thickens. Set aside.
In a large skillet, brown the chicken tenders in 1 tablespoon the butter, sprinkling with salt, pepper, and garlic powder. When thoroughly cooked, set the chicken aside on a plate.
Using the same skillet, brown the yam medallions on both sides in the 2nd Tablespoon of butter.
Lay the chicken tenders on top of the yam medallions and pour the sauce over all. Cover and reduce heat to lowest setting for about 10 minutes to allow flavors to blend.