Pacific Island Chicken Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Canned pineapple chunks in heavy syrup20 Ounce (1 Can)
 Cinnamon raisin bread slices4 , diced
 Milk1⁄3 Cup (5.33 tbs)
 Whole chicken breasts4 Small, boned
 Salad oil2 Tablespoon
 Carrots4 Medium, cut into 1 inch chunks
 Chili sauce2 Tablespoon
 Soy sauce1 Tablespoon
 Salt1⁄2 Teaspoon
 Water1 Cup (16 tbs) (Adjust Quantity As Needed)
 Frozen baby lima beans10 Ounce (1 Package)
 Canned bean sprouts16 Ounce, drained (1 Can)
 Frozen chinese pea pods6 Ounce (1 Package)
 Cornstarch1 Tablespoon


1. Drain pineapple, reserving 1/3 cup syrup; set pineapple and syrup aside. In small bowl, combine bread and milk.
2. Spread a chicken breast open, skin side down, on cutting board. With meat mallet or dull edge of French knife, pound chicken breast to 1/4-mch thickness. Top half of breast with 1/4 of bread mixture; fold other half over filling and fasten edges with toothpicks. Repeat to make 4 stuffed chicken breasts.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken breasts until well browned on all sides. Add carrots, chili sauce, soy sauce, salt, 1/2 cup water, and reserved pineapple syrup; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until chicken is tender. Add frozen lima beans; over medium heat, heat to boiling. Cover; cook 15 minutes. Add bean sprouts, frozen pea pods, and pineapple; heat to boiling, stirring often.
4. In cup with fork, stir cornstarch and 2 tablespoons water until blended. Stir cornstarch mixture into chicken mixture in skillet; cook, stirring constantly, until mixture thickens slightly and boils. Discard toothpicks from chicken breasts.