|Boned skinned chicken breasts||6 Small|
|Thin boiled ham slices||6|
|Water||2⁄3 Cup (10.67 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Canned pineapple tidbits||8 3⁄4 Ounce (1 can)|
|Brandy||1⁄4 Cup (4 tbs)|
Place chicken breasts, boned side up, on cutting board.
Working from center out, pound chicken lightly to make cutlets about 1/4 inch thick.
Place a ham slice on each cutlet; tuck in sides and roll up jelly-roll fashion.
Skewer or tie.
In large skillet slowly brown chicken in butter.
Stir in water, preserves, vinegar, salt, and dry mustard.
Cook, covered, for 20 minutes.
Drain pineapple, reserving syrup.
Blend cornstarch and reserved syrup.
Stir cornstarch mixture and pineapple tidbits into sauce in skillet.
Cook, uncovered, 15 minutes or till chicken is tender, turning chicken rolls once.
At serving time transfer chicken to blazer pan of chafing dish; garnish with canned apricot halves, if desired.
Place over chafing dish burner.
Pour sauce into heat-proof dish.
In small saucepan warm brandy; at table pour brandy over sauce.
Ignite immediately; spoon flaming sauce over chicken.