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Chicken Jubilee

Ingredients
  Whole skinned boned chicken breast 6 Small
  Canned pineapple slices 20 Ounce (1 Can)
  Diced fully cooked ham 1 Cup (16 tbs)
  Chopped onion 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Crushed crackers 1⁄4 Cup (4 tbs)
  Ground ginger 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chicken broth 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Canned pitted dark sweet cherries 8 3⁄4 Ounce, drained (1 Can)
  Brandy 1⁄4 Cup (4 tbs)
Directions

Place chicken, boned side up, between two pieces clear plastic wrap.
Pound out from the center with meat mallet to 1/4 inch thickness.
Remove wrap.
Drain pineapple, reserving 1/2 cup syrup.
Chop 4 of the slices; cook with ham and onion in 2 tablespoons butter.
Add cracker crumbs and ginger; mix well.
Divide ham mixture evenly among chicken pieces.
Fold in sides and roll up jelly-roll fashion.
Skewer shut.
In a skillet brown chicken rolls slowly on all sides in 1/4 cup butter.
And chicken broth, vinegar, and salt.
Cover; cook till chicken is tender, about 30 minutes.
Remove chicken to serving plate; keep warm.
Blend reserved pineapple syrup into cornstarch; stir into broth mixture.
Cook and stir till thickened and bubbly.
Stir in remaining pineapple slices and cherries; heat through.
Pour fruit sauce into a heat-proof dish.
Heat brandy in ladle or small pan; flame at the table and pour over sauce.
Stir brandy into sauce when flame dies down.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken

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