Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
Heat your water in a measuring cup in the microwave, when heated, add butter until it melts. In a separate bowl add the dry stuffing, water and butter mixture, half the pineapple mixture and some pepper. Stir it around to blend and cover bowl for a few minutes. Then taste to see if it needs more pineapple, if its too dry add a little more. Cover and set a side
Use a large zip lock baggie to pound each chicken breast, make sure the bag is zipped and the air is pressed out, and start pounding, I use a heavy cast-iron skillet, it seems to flatten more equally.
Sprinkle a little salt on top, place a heaping spoonful of stuffing mixture close to one end, and roll, securing the seam with 2 tooth picks.
Lightly salt and pepper the top.
Make remaining breast.
At this point you can do either two things, I used my GT Express because it is over 100 where I live, I just buttered the inside and cooked it for 7 minutes to perfection.
Or you can brown each side for 1 minute in hot butter in a hot skillet. You want them a little seared on outside with out over cooking them.
Then place in a greased baking pan, these loose a lot of juice so don't use a cookie sheet.
Bake at 400 for 30 minutes, you can finish under the broiler for one minute. I served this with my New Indonesian Rice, cold and a quick salad with my Orange-sesame-cilantro dressing.
