How To Make Pineapple Stuffed Chicken Breasts by Shelly Hill
Several years ago, I was given this recipe for pineapple stuffed chicken breasts and I must say…it has become a family favorite.
What I really like about this recipe is that its easy to prepare with readily available ingredients. It does take an hour to bake, but it will be well worth the wait. This recipe will make 4 hearty servings.
Tip: If you don’t have a can of crushed pineapples, you can use tidbits or rings…just use a masher or food processor to crush them up.
Pineapple Stuffed Chicken Breasts
2/3 cup hot water
2 tablespoons butter or margarine
2 cups boxed stuffing mix, chicken flavor
8 ounce can crushed pineapples with syrup
4 chicken breasts, boneless, skinless and halved
1/2 green pepper, chopped
1/2 red pepper, chopped
2 tablespoons brown sugar
2 tablespoons white vinegar
1/4 teaspoon ground ginger
Preheat oven to 350 degrees.
In a large mixing bowl, combine the hot water and butter, until the butter has melted. Stir in 2 cups of the chicken flavored stuffing mix until it is coated and has started to soften. Stir in the chopped green and red peppers and half of the can of pineapples and syrup.
Spoon the stuffing mixture evenly on chicken and roll tightly. Secure with a toothpick. Place in a baking dish with the remaining stuffing in the center of the baking pan.
In a small bowl, mix together the remaining pineapples with syrup, brown sugar, vinegar and ground ginger. Spoon this sauce over the chicken. Place baking dish in a preheated oven set at 350 degrees for 50 to 60 minutes or until done.
Shelly Hill is a mother and grandmother living in Southern Pennsylvania who enjoys cooking and baking a variety of meals for her family. You can visit Shelly online at http://my.tupperware.com/Ravish30 or her recipe site at http://wahmshelly.blogspot.com for free recipes and cooking tips.
Article Source: WAHM Articles