Pineapple Stuffed Chicken Breasts Recipe
Ingredients
8 whole small chicken breasts, boned
1 1/4 teaspoons salt, divided
1 can crushed pineapple
6 tablespoons butter or margarine, divided
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon dried leaf tarragon
1/2 cup fine dry bread crumbs
1 tablespoon chopped pimiento
Sweet Sour Pineapple Sauce
Directions
Place boned chicken breasts skin side down on board.
Sprinkle with 3/4 teaspoon salt.
Drain pineapple and reserve the syrup for Sweet Sour Pineapple Sauce.
Heat 4 tablespoons butter or margarine in skillet; add green pepper, celery, onion and remaining 1/2 teaspoon salt.
Cook until vegetables are tender.
Remove from heat; add tarragon, bread crumbs, pimiento and drained pineapple; mix well.
Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewers or string.
Heat remaining 2 tablespoons butter in large skillet.
Add chicken breasts, four at a time, and brown lightly on all sides.
Remove to shallow baking pan.
Bake in 350° oven 40 to 45 minutes, until tender.
Serve with Sweet Sour Pineapple Sauce.
Sprinkle with 3/4 teaspoon salt.
Drain pineapple and reserve the syrup for Sweet Sour Pineapple Sauce.
Heat 4 tablespoons butter or margarine in skillet; add green pepper, celery, onion and remaining 1/2 teaspoon salt.
Cook until vegetables are tender.
Remove from heat; add tarragon, bread crumbs, pimiento and drained pineapple; mix well.
Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewers or string.
Heat remaining 2 tablespoons butter in large skillet.
Add chicken breasts, four at a time, and brown lightly on all sides.
Remove to shallow baking pan.
Bake in 350° oven 40 to 45 minutes, until tender.
Serve with Sweet Sour Pineapple Sauce.
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