Pineapple Stuffed Chicken Breasts Recipe
Ingredients
| 8 whole small chicken breasts, boned | ||
| Salt | 1 1/4 Teaspoon, divided | |
| Pineapple | 1 Can (10oz), crushed | |
| Butter/Margarine | 6 Tablespoon, divided | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1/2 teaspoon dried leaf tarragon | ||
| 1/2 cup fine dry bread crumbs | ||
| Pimiento | 1 Tablespoon, chopped | |
| 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.
Chef
