Hawaiian Chicken Jubilee

Serves: 6
Total Calories: 176


4 slices fresh pineapples
1/2 cup chopped Canadian bacon
2 tablespoons polyunsaturated margarine
1 tablespoon chopped onion
1/4 cup minced ginger
1 cup bread crumbs
6 large chicken breasts, skinned and boned
1/4 cup polyunsaturated margarine
3/4 cup chicken stock
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1 large can pitted sweet cherries, drained
1/4 cup brandy


Dice 4 pineapple slices and sauté with the Canadian bacon in 2 tablespoons of polyunsaturated margarine. Add the onions, ginger and bread crumbs and mix well.
Place the chicken between 2 layers of plastic wrap and flatten with a mallet.

Spoon the stuffing into the boned side of the chicken, fold the breast to enclose the stuffing and secure with toothpicks.

Brown the chicken in margarine over medium heat to a rich brown color on all sides. Add the stock and vinegar to the pan, cover and cook slowly for 20 minutes.

Blend the cornstarch with ½ cup of the pineapple liquid and salt, stir into the pan with the chicken and cook uncovered for 15 minutes. Add the cherries. Heat the brandy over hot water, pour over the chicken and flame before serving.

Nutritional Facts:

Serves: 6
Total Calories: 176
Calories from Fat: 25

This Hawaiian Chicken Jubilee recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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