Serves: 6
Total Calories: 596

6 boneless chicken breasts halved (about 5 ounces each), skin left on
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup melted butter or margarine
STUFFING
2 cups seasoned stuffing mix
1 cup slivered almonds
1/2 cup fresh or canned pineapple tidbit drained
1/4 cup melted butter or margarine
6 pitted prunes chopped
1/4 teaspoon ground ginger
1/4 cup pineapple juice
2 teaspoons sugar

1. Preheat the oven to 375°F. Line a 9-x-13-inch baking dish with aluminum foil and set aside.

2. To make the stuffing, combine the stuffing mix, almonds, pineapple, melted butter or margarine, prunes, and ginger in a large bowl, tossing thoroughly but lightly. Add the pineapple juice and sugar, and mix lightly. Set aside.

3. Rinse and dry the chicken breasts, and make a slit down the length of each half to form a pocket for the stuffing. Sprinkle each half with the salt and pepper.

4. Place 1/3 cup of the stuffing mixture in each chicken breast. Fold the skin around the side containing the stuffing, and secure with skewers or toothpicks.

5. Spread the melted butter or margarine over the bottom of the baking dish, and arrange the stuffed breasts over the butter, skin side down. Bake uncovered for 30 minutes, or until a thermometer shows the temperature of the chicken to be 170°F and the temperature of the stuffing to be 165°F.

Nutritional Facts:

Serves: 6
Total Calories: 596
Calories from Fat: 354

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
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Zesty Turkey and Grapefruit Stuffing
Herbed Chicken Liver Stuffing
Turkey Cornbread Hash
Classic Turkey and Stuffing
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Mediterranean Stuffed Turkey Breast
Blackened Turkey Breast with Jambalaya Stuffing
Turkey 'N' Cheddar Cheese Bake
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Easy Stuffed Chicken
Deviled Chicken Legs
Pineapple-and-Ginger-Stuffed Chicken Breasts
Apricot-Stuffed Cornish Game Hens
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