HAWAIIAN STUFFED CHICKEN BREASTS
INGREDIENTS
1
8 1/4 oz. can crushed pineapple
6
skinned and boned chicken breast halves
2
Tbsp. margarine, melted
1/2
medium-size green bell pepper, chopped
1/2
medium-size red bell pepper, chopped
2/3
cup hot water
1
6-oz. pkg. chicken-flavored stuffing mix
2
Tbsp. brown sugar
2
Tbsp. white vinegar
1
Tbsp. grated fresh ginger
DIRECTIONS
DRAIN
pineapple, reserving juice. Set aside.
PLACE
chicken between 2 sheets of heavy-duty plastic wrap and flatten to
1/3 inch thickness using a meat mallet or rolling pin.
MIX
reserved drained pineapple juice and hot water with stuffing mix,
chopped peppers, white vinegar, and ginger, and divide into sixths.
MIX
(in separate bowl) crushed pineapple with brown sugar and melted
margarine. Set aside.
SPREAD
each 1/6 portion of stuffing mixture on each flattened chicken
breast and roll, securing with toothpick(s).
PLACE
each roll in aluminum-foil lined 9 x 13 baking pan.
BAKE
uncovered 40-45 minutes at 350 degrees
HEAT
the crushed pineapple, brown sugar and margarine in pan until
margarine is melted.
COVER
stuffed chicken breasts with crushed pineapple, brown sugar and
melted margarine mixture, spooned over each roll while still hot
before serving.
SERVES
6
