4 1/2 cups of cooked chicken tempered with wine, cut into cubes (see recipe below)
9 tablespoons of butter or margarine
3/4 cup of all-purpose flour
3 cups of chicken broth
3 cups of milk
1 1/2 teaspoons of salt
1 1/2 teaspoons of black pepper
to taste with black pepper
1 1/2 cups of pineapple cut into cubes
3/4 cup of almonds or cashews, sliced, for garnish
4 fresh pineapples (for making 8 pineapple boats)
Parmesan cheese to decorate
4 1/2 cups of cooked chicken tempered with wine, cut into cubes (see recipe below)
9 tablespoons of butter or margarine
3/4 cup of all-purpose flour
3 cups of chicken broth
3 cups of milk
1 1/2 teaspoons of salt
1 1/2 teaspoons of black pepper
to taste with black pepper
1 1/2 cups of pineapple cut into cubes
3/4 cup of almonds or cashews, sliced, for garnish
4 fresh pineapples (for making 8 pineapple boats)
Parmesan cheese to decorate
In a saucepan, melt the butter or margarine
Add the flour, all at once, and stir over low heat until well mixed
Add the cold broth and milk, stirring constantly, until thickened
Add the seasonings, cooked chicken, and warm through
Check the seasoning and add more salt and pepper if desired
Remove from the heat and add the pineapple cut into cubes
Fill the pineapple boats with the chicken mixture, distributing evenly
Sprinkle with almonds or cashews, and then with a little Parmesan cheese
Place in a hot oven (200°F) and bake until lightly browned
This dish should be made on the same day, as the sauce thickens when refrigerated
Pineapple Boats:
Using a serrated knife, cut the pineapples in half lengthwise, leaving the leaves
Next, remove the pulp from the skin
Reserve for 24 people.
