8 small chicken breasts
1 1/4 teaspoons salt
1 tin crushed pineapple
6 tablespoons butter or margarine
1 green bell pepper, chopped
100g celery, chopped
1 small onion, chopped
1/2 teaspoon dried tarragon
100g fine dry bread crumbs
Place boned chicken breasts skin side down on board.
Sprinkle with 3/4 teaspoon salt.
Drain pineapple and reserve the syrup for the Sweet-Sour Pineapple Sauce.
Heat 4 tablespoons butter in skillet; add green bell pepper, celery, onion and the remaining 1/2 teaspoon salt.
Cook until the vegetables are tender.
Remove from heat; add the tarragon, bread crumbs, pimiento and the drained pineapple; mix well.
Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewer or string.
Heat the remaining 2 tablespoons butter in large skillet.
Add chicken breasts, four at a time and brown lightly on all sides.
Remove and place in a shallow baking pan.
Bake at 190 degrees C (Gas Mark 5) for 40 to 45 minutes until tender.
Sweet-Sour Pineapple Sauce: Heat oil in saucepan.
Add green bell pepper and onion; cook for 2 minutes.
Add syrup from pineapple slices into saucepan.
Blend cornflower with water; add to saucepan.
Add oxo cube, brown sugar, tarragon, vinegar and soy sauce.
Cook, stirring constantly until mixture begins to thicken and comes to a boil.
Serve over the chicken breasts.
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