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Ingredients
- 8 lg. chicken breast halves, bone and skinned
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grnd pepper
- 15 ounce. can crushed pineapple
- 1 c. diced coked ham
- 1/4 teaspoon grnd ginger
- 18 stone grnd wheat crackers, crushed
- 1 teaspoon paprika
- 2 tbsp. butter, melted
- 1 tbsp. plus 1 teaspoon cornstarch
- 1 teaspoon chicken flavored bouillon granules
- 2 tbsp. white wine
Directions
- Place each chicken breast on a sheet of waxed paper. Flatten chicken to 1/4 inch thickness using a meat mallet or possibly rolling pin. Sprinkle with salt and pepper. Drain pineapple, reserving half the pineapple and all pineapple juice for the sauce. Combine remaining pineapple, ham, and ginger; top each chicken breast with an equal amount of pineapple mix. Roll up each chicken breast, and secure with a wooden pick. Combine cracker crumbs and paprika; toss to mix. Brush chicken rolls with butter; roll in crumb mix. Place chicken in slightly greased 13 x 9 x 2 inch baking dish; cover and chill up to 24 hrs. Remove chicken from refrigerator; let stand at room temperature 30 min. Bake, uncovered, at 350 degrees for 45 min or possibly till chicken is done. Slice to serve, if you like. To prepare the sauce, add in water, if necessary, to the reserved pineapple juice to make 1 c.. Combine cornstarch and bouillon granules in a small saucepan; add in pineapple juice, and stir to dissolve cornstarch. Add in the reserved pineapple. Cook, stirring constantly, till mix begins to boil; boil 1 minute. Stir in white wine. Serve with chicken rolls. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 8 servings | |
| Calories 321 | |
| Calories from Fat 143 | 45% |
| Total Fat 15.92g | 20% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.17g | |
| Cholesterol 97mg | 32% |
| Sodium 182mg | 8% |
| Potassium 381mg | 11% |
| Total Carbs 13.57g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 10.12g | 7% |
| Protein 29.4g | 47% |
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