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Stuffed Chicken Breast In Sweet & Sour sauce's picture
  Whole chicken breasts 8 Small, boned
  Salt 1 1⁄4 Teaspoon, divided
  Canned crushed pineapple 8 1⁄4 Ounce (1 Can)
  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 tarragon leaves 1⁄2 Teaspoon
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Chopped pimiento 1 Tablespoon
  Sweet sour pineapple sauce 1⁄2 Cup (8 tbs)

1. Place boned chicken breasts skin side down on board. Sprinkle with 3/4 teaspoon salt
2. Drain pineapple and reserve the syrup for Sweet-Sour Pineapple Sauce.
3. 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.
4. Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewers or string.
5. 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 350° oven 40 to 45 minutes, until tender.

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Stuffed Chicken Breast In Sweet & Sour Sauce Recipe