6 boneless and skinless chicken breasts, cut in half
Salt and black pepper to taste
1 can of pineapple rings
6 tablespoons of butter or margarine
1/2 tablespoon of grated ginger
2 tablespoons of chopped onion
4 tablespoons of crushed saltine crackers
1 cup of cooked ham, diced
3/4 cup of chicken broth
2 tablespoons of vinegar
1/2 teaspoon of salt
1 tablespoon of cornstarch
6 boneless and skinless chicken breasts, cut in half
Salt and black pepper to taste
1 can of pineapple rings
6 tablespoons of butter or margarine
1/2 tablespoon of grated ginger
2 tablespoons of chopped onion
4 tablespoons of crushed saltine crackers
1 cup of cooked ham, diced
3/4 cup of chicken broth
2 tablespoons of vinegar
1/2 teaspoon of salt
1 tablespoon of cornstarch
Season the chicken breasts with salt and black pepper to taste
Drain the pineapple rings and reserve 1/2 cup of the syrup
Pulse 4 slices of pineapple into small pieces and sauté them in 2 tablespoons of butter or margarine over medium heat, stirring occasionally
Cook for a few minutes until the pineapple is caramelized
Add the grated ginger, chopped onion, crushed crackers, and diced ham
Mix well
Distribute the filling among the chicken breasts
Roll up each breast tightly and secure with toothpicks
Fry 4 tablespoons of butter or margarine in a large skillet over medium heat until melted
Dredge the rolled-up chicken in the melted butter to coat both sides
Cook the chicken rolls for about 5-7 minutes on each side, until golden brown and cooked through
Remove from heat and let rest for a few minutes before serving
Serve warm with the reserved pineapple syrup spooned over the top
Serves 6.
