Okay, six if you count salt and pepper, but still. I was expecting this Hawaiian Chicken Bake to be an acceptable dinner, but not amazing, because nothing this easy is ever actually that amazing, right?
Oh, the goodness! The chicken was moist and flavorful, the melted, bubbly cheese was lovely in its own right, and I got rid of a can of pineapple slices that was older than at least two of my children. What’s not to love? I made sure to salt and pepper the chicken itself before sticking it in the pan–the Food Network has taught me that much–and I left Provolone off of one piece of chicken for my oldest, who doesn’t care much for strong cheeses. (Why waste not-cheap, good Provolone on the unappreciative?) Bam! Dinner! Everyone gave it a thumbs up, too. Who doesn’t love four ingredient goodness?
Note: If your chicken breasts are thinly sliced, cut the second round of cooking time down–and enjoy your dinner that much sooner.