Pineapple Stuffed Chicken Breasts
|Whole chicken breasts||8 Small, boned|
|Salt||1 1⁄4 Teaspoon, divided|
|Crushed pineapple||1 Can (10 oz)|
|Butter/Margarine||6 Tablespoon, divided|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dried leaf tarragon||1⁄2 Teaspoon|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1 Tablespoon|
|Sweet sour pineapple sauce||4 Tablespoon|
Place boned chicken breasts skin side down on board.
Sprinkle with 3/4 teaspoon salt.
Drain pineapple and reserve the syrup for Sweet Sour Pineapple Sauce.
Heat 4 tablespoons butter or margarine in skillet; add green pepper, celery, onion and remaining 1/2 teaspoon salt.
Cook until vegetables are tender.
Remove from heat; add tarragon, bread crumbs, pimiento and drained pineapple; mix well.
Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewers or string.
Heat remaining 2 tablespoons butter in large skillet.
Add chicken breasts, four at a time, and brown lightly on all sides.
Remove to shallow baking pan.
Bake in 350Â° oven 40 to 45 minutes, until tender.
Serve with Sweet Sour Pineapple Sauce.