Follow these steps for perfect results
Hot Water
Margarine
Stove Top Dressing (Chicken Flavor)
Crushed Pineapple (with syrup)
Boneless, Skinless Chicken Breasts
Green Pepper
chopped
Brown Sugar
Vinegar
Ground Ginger
Preheat oven to 400°F (200°C).
In a bowl, mix hot water and margarine until melted.
Add Stove Top dressing mix, chopped green pepper, and half of the crushed pineapple (with syrup) to the bowl. Stir to combine.
Pound chicken breasts flat until thin.
Spoon stuffing mixture onto each chicken breast.
Roll each chicken breast tightly and secure with toothpicks.
Place stuffed chicken breasts in a 9-inch square baking dish, arranging any extra stuffing in the center.
In a separate bowl, mix the remaining pineapple (with syrup), brown sugar, vinegar, and ground ginger.
Spoon the pineapple mixture over the chicken breasts.
Bake for 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Expert advice for the best results
Ensure the chicken breasts are pounded evenly for consistent cooking.
Don't overstuff the chicken breasts to prevent them from bursting during baking.
Adjust the sweetness by adding more or less brown sugar to the pineapple mixture.
Everything you need to know before you start
15 mins
Can be assembled ahead of time and refrigerated before baking.
Serve the stuffed chicken breast on a bed of rice or alongside roasted vegetables. Garnish with fresh parsley or a pineapple wedge.
Serve with rice pilaf.
Serve with roasted vegetables.
Serve with a side salad.
A light and crisp white wine complements the sweetness of the pineapple.
Discover the story behind this recipe
Fusion cuisine blending Hawaiian flavors with American cooking techniques.
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