|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|
|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)|
|Canned pitted dark sweet cherries||8 3⁄4 Ounce, drained (1 Can)|
|Brandy||1⁄4 Cup (4 tbs)|
Place chicken, boned side up, between two pieces clear plastic wrap.
Pound out from the center with meat mallet to 1/4 inch thickness.
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.
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.