Print Recipe

Pineapple-Stuffed Chicken Breasts

RG

Ingredients

Chicken

  • 8 whole small chicken breasts, boned
  • 1 1/4 teaspoons salt, divided
  • 1 (8 ounce) can crushed pineapple
  • 6 tablespoons butter or margarine, divided
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup onion, chopped
  • 1/2 teaspoon dried tarragon
  • 1/2 cup fine dry bread crumbs
  • 1 tablespoon pimiento, chopped

Sweet-Sour Pineapple Sauce

  • 1 tablespoon vegetable oil
  • 2 cups green bell pepper, chopped
  • 2 tablespoons onion, chopped
  • 1 (8 1/4 ounce) can pineapple slices in syrup
  • Syrup reserved from crushed pineapple
  • 4 tablespoons cornstarch
  • 3/4 cup water
  • 1 chicken bouillon cube
  • 1 tablespoon brown sugar
  • 1/4 teaspoon dried tarragon
  • 2 tablespoons vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons pimento, diced

Instructions

  1. Place boned chicken breasts skin side down on board.
  2. Sprinkle with 3/4 teaspoon salt.
  3. Drain pineapple and reserve the syrup for the Sweet-Sour Pineapple Sauce.
  4. Heat 4 tablespoons butter in skillet; add green bell pepper, celery, onion and the remaining 1/2 teaspoon salt.
  5. Cook until the vegetables are tender.
  6. Remove from heat; add the tarragon, bread crumbs, pimiento and the drained pineapple; mix well.
  7. Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewer or string.
  8. Heat the remaining 2 tablespoons butter in large skillet.
  9. Add chicken breasts, four at a time and brown lightly on all sides.
  10. Remove and place in a shallow baking pan.
  11. Bake at 350 degrees F for 40 to 45 minutes until tender.
  12. Serve with Sweet-Sour Pineapple Sauce.
  13. Sweet-Sour Pineapple Sauce: Heat oil in saucepan.
  14. Add green bell pepper and onion; cook for 2 minutes.
  15. Drain syrup from pineapple slices and add to saucepan with the syrup reserved from the crushed pineapple in stuffing.
  16. Blend cornstarch with water; add to saucepan.
  17. Add bouillon cube, brown sugar, tarragon, vinegar and soy sauce.
  18. Cook, stirring constantly until mixture begins to thicken and comes to a boil.
  19. Cut pineapple slices in half; add to the sauce with the pimiento.
  20. Heat and serve over the chicken breasts.

Yield: 8 servings




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