Chicken Jubilee
6 boneless, skinless chicken breast halves
1 (20-ounce) can pineapple slices, drained, reserving 1/2 cup
juice
2 tablespoons butter
1 cup finely chopped cooked ham
2 tablespoons chopped onion
1/4 teaspoon ground ginger
1/4 cup dry bread or cracker crumbs
1/4 cup butter
3/4 cup chicken broth
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 (8 3/4-ounce) can pitted dark sweet cherries, drained
1/4 cup brandy (cognac)
- Place the chicken breasts between two
sheets of waxed paper or plastic wrap, and using a kitchen mallet,
pound chicken breasts into 1/4-inch thick cutlets.
- Dice 4 pineapple slices and cook in 2
tablespoons butter with ham and onion. Remove from heat; add
ginger and bread crumbs to mixture; mix well.
- Divide stuffing evenly among chicken breasts.
Tuck in sides of each and roll up as for jelly roll. Skewer or
tie.
- In skillet, brown chicken slowly in 1/4
cup butter. Add chicken broth, vinegar and 1/2 teaspoon salt.
Cover and cook 20 minutes.
- Mix cornstarch with reserved pineapple
juice. Stir into sauce in skillet. Cook, uncovered, until chicken
is tender, about 15 minutes. Remove to serving dish.
- Brown remaining pineapple slices lightly
in small amount of butter, adding drained cherries just to warm.
Add fruits to chicken in serving dish.
- Pour the sauce into a heatproof dish.
Heat the brandy; pour over sauce. Ignite at table. Spoon flaming
sauce over chicken.
Makes 6 servings.
