Barbeque Chicken breast
Mashed potatoes, grilled pineapple

1 (4 oz) chicken breasts

4 oz barbeque sauce

2 oz olive oil

3 ea Yukon gold potatoes

3 oz heavy cream

2 oz butter

½ Tbl salt

Pinch white pepper

¼ tsp pineapple cumin sea salt

3 oz grilled pineapple

For mashed potatoes peel and quarter Yukon gold potatoes and boil in slightly salted water for 30 min or until tender. Place potatoes in a mixer with softened butter and mix on a low setting. Heat up heavy cream and pour over potatoes, add salt and pepper and keep warm for later use. In a medium sauté pan add 1 oz olive oil and place over medium high heat. Once hot add the chicken breast and sear on one side for 2 min. Flip chicken breast over and place in 325 degree oven for 6 to 8 min. Baste chicken breast with your favorite barbeque sauce while cooking. Take chicken out of oven and let rest for 4 min. Place mashed potatoes in center of plate, slice chicken breast into 4 pieces and arrange around potatoes. Place grilled pineapple on top of chicken and garnish with pineapple cumin sea salt.