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Pacific Island Chicken

Western.Chefs's picture
  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
  Salt 1⁄2 Teaspoon
  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)
  Cornstarch 1 Tablespoon

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.

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Pacific Island Chicken Recipe