Pineapple-Stuffed Chicken Breasts recipe

Pineapple-Stuffed Chicken Breasts

Pineapple-Stuffed Chicken Breasts recipe



  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 190 degrees C (Gas Mark 5) for 40 to 45 minutes until tender.
  12. Sweet-Sour Pineapple Sauce: Heat oil in saucepan.
  13. Add green bell pepper and onion; cook for 2 minutes.
  14. Add syrup from pineapple slices into saucepan.
  15. Blend cornflower with water; add to saucepan.
  16. Add oxo cube, brown sugar, tarragon, vinegar and soy sauce.
  17. Cook, stirring constantly until mixture begins to thicken and comes to a boil.

Serve over the chicken breasts.

Serves 8.

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