Chicken Jubilee Recipe
Ingredients
| 6 whole small chicken breasts, skinned and boned | ||
| Can | 1 20 Ounce | |
| 1 cup diced fully cooked ham | ||
| Onion | 2 Tablespoon, chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Crackers | 1/4 Cup (16 tbs), crushed | |
| Ground ginger | 1/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| 1 8 3/4-ounce can pitted dark sweet cherries, drained | ||
| Brandy | 1/4 Cup (16 tbs) | |
Directions
Place chicken, boned side up, between two pieces clear plastic wrap.
Pound out from the center with meat mallet to 1/4 inch thickness.
Remove wrap.
Drain pineapple, reserving 1/2 cup syrup.
Chop 4 of the slices; cook with ham and onion in 2 tablespoons butter.
Add cracker crumbs and ginger; mix well.
Divide ham mixture evenly among chicken pieces.
Fold in sides and roll up jelly-roll fashion.
Skewer shut.
In a skillet brown chicken rolls slowly on all sides in 1/4 cup butter.
And chicken broth, vinegar, and salt.
Cover; cook till chicken is tender, about 30 minutes.
Remove chicken to serving plate; keep warm.
Blend reserved pineapple syrup into cornstarch; stir into broth mixture.
Cook and stir till thickened and bubbly.
Stir in remaining pineapple slices and cherries; heat through.
Pour fruit sauce into a heat-proof dish.
Heat brandy in ladle or small pan; flame at the table and pour over sauce.
Stir brandy into sauce when flame dies down.
Pound out from the center with meat mallet to 1/4 inch thickness.
Remove wrap.
Drain pineapple, reserving 1/2 cup syrup.
Chop 4 of the slices; cook with ham and onion in 2 tablespoons butter.
Add cracker crumbs and ginger; mix well.
Divide ham mixture evenly among chicken pieces.
Fold in sides and roll up jelly-roll fashion.
Skewer shut.
In a skillet brown chicken rolls slowly on all sides in 1/4 cup butter.
And chicken broth, vinegar, and salt.
Cover; cook till chicken is tender, about 30 minutes.
Remove chicken to serving plate; keep warm.
Blend reserved pineapple syrup into cornstarch; stir into broth mixture.
Cook and stir till thickened and bubbly.
Stir in remaining pineapple slices and cherries; heat through.
Pour fruit sauce into a heat-proof dish.
Heat brandy in ladle or small pan; flame at the table and pour over sauce.
Stir brandy into sauce when flame dies down.
Chef
