Total Calories: 176
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.
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