Hawaiian stuffed chicken breast recipe

Ingredients

• 2/3 cups hot water
• 2 tablespoons butter
• 2 cups stove top stuffing
• 4 Boneless skinless chicken breast
• 1 1 5-6 ounce can crushed pineapple

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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.
• 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, butterethe inside and cook 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. Serve with New Indonesian Rice, cold and a quick salad with my Orange-sesame-cilantro dressing.

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