Hawaiian-Stuffed Chicken Breast

Directions

Preheat oven to 400℉ (200℃).

Heat the water in a pyrex or glass measuring cup in the microwave. After heating add butter and heat until it melts.

In a separate bowl add the dry stuffing, water and butter mixture, half the pineapple and some pepper.

Mix to blend, cover and let sit for a few minutes. Taste and check if it needs more pineapple. If it is too dry add some more pineapple. Cover and set aside.

Using a large zip lock or plastic bag, place each breast in the bag, remove air and pound each breast out to an even thickness, about ¼ of an inch in thickness.

Season each breast with a little salt and pepper if desired. Please ¼ of the stuffing mixture close to one end of the breast. Carefully roll up and secure the seam with a couple of toothpicks.

Season with salt and pepper.

Heat some butter in a skillet over medium high heat and brown each stuffed breast. You want them browned and seared on the outside but not cooked through.

Place the stuffed breasts on a greased baking pan.

Bake in a pre-heated oven for 30 minutes. If you wish, finish them under the broiler for one or two minutes.

Serve with Indonesian rice and a citrus dressed salad.