Pacific Island Chicken
|Canned pineapple chunks in heavy syrup||20 Ounce (1 Can)|
|Cinnamon raisin bread slices||4 , diced|
|Milk||1⁄3 Cup (5.33 tbs)|
|Whole chicken breasts||4 Small, boned|
|Salad oil||2 Tablespoon|
|Carrots||4 Medium, cut into 1 inch chunks|
|Chili sauce||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Frozen baby lima beans||10 Ounce (1 Package)|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|Frozen chinese pea pods||6 Ounce (1 Package)|
1. Drain pineapple, reserving 1/3 cup syrup; set pineapple and syrup aside. In small bowl, combine bread and milk.
2. Spread a chicken breast open, skin side down, on cutting board. With meat mallet or dull edge of French knife, pound chicken breast to 1/4-mch thickness. Top half of breast with 1/4 of bread mixture; fold other half over filling and fasten edges with toothpicks. Repeat to make 4 stuffed chicken breasts.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken breasts until well browned on all sides. Add carrots, chili sauce, soy sauce, salt, 1/2 cup water, and reserved pineapple syrup; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until chicken is tender. Add frozen lima beans; over medium heat, heat to boiling. Cover; cook 15 minutes. Add bean sprouts, frozen pea pods, and pineapple; heat to boiling, stirring often.
4. In cup with fork, stir cornstarch and 2 tablespoons water until blended. Stir cornstarch mixture into chicken mixture in skillet; cook, stirring constantly, until mixture thickens slightly and boils. Discard toothpicks from chicken breasts.