Stuffed Chicken Breasts Hawaiian
- 6 whole chicken breasts, boned
- 1 lb lean ground pork
- 1 egg
- 1/4 cup soy sauce
- 1/2 tsp Accent
- 3 slices bread, soaked in milk
- 1/2 cup milk
- 1 medium onion, chopped
- 2 Tbsp canned water chestnuts, chopped
- 6 pineapple slices
- 3 Tbsp cooking sherry
- 3 Tbsp honey
- Salt
- Pepper
Combine the ground pork, egg, soy sauce, Accent, bread soaked in milk, chopped onion and water chestnuts. Mix as for stuffing. Adjust the seasoning by adding pepper and salt to taste.
Lay the chicken breasts opened flat on a board. Flatten slightly with a meat cleaver or the bottom of a heavy skillet. Sprinkle lightly with pepper and salt and fill with the pork stuffing. Fold the breasts into two equal parts over the stuffing, shaping to seal.
Grease a shallow baking dish. Arrange the pineapple slices in the dish and top each slice with a chicken breast.
Combine the sherry and honey. Spoon a tablespoon over each breast. Bake at 325°F for approximately an hour and 15 minutes (be patient, you rascal). Baste twice as the chicken bakes. Add a small amount of pineapple juice if the bottom of the dish becomes dry.
Lay the chicken breasts opened flat on a board. Flatten slightly with a meat cleaver or the bottom of a heavy skillet. Sprinkle lightly with pepper and salt and fill with the pork stuffing. Fold the breasts into two equal parts over the stuffing, shaping to seal.
Grease a shallow baking dish. Arrange the pineapple slices in the dish and top each slice with a chicken breast.
Combine the sherry and honey. Spoon a tablespoon over each breast. Bake at 325°F for approximately an hour and 15 minutes (be patient, you rascal). Baste twice as the chicken bakes. Add a small amount of pineapple juice if the bottom of the dish becomes dry.
Submitted by Jun 16, 2010
15 min
30 min
45 min