CHICKEN JUBILEE

Chicken Jubilee image

Provided by Susan Cutler

Categories Chicken

Time 40m

Number Of Ingredients 13

6 small chicken breasts, boned and skinned
1 can(s) pineapple slices, 20 ounce
2 Tbsp butter or margarine
1 c finely chopped, cooked ham
2 Tbsp chopped onion
1/4 tsp chopped ginger
1/4 c medium crushed saltines
1/4 c butter or margarine
3/4 c chicken broth
2 Tbsp vinegar
1 Tbsp cornstarch
1 can(s) (8 3/4 oz) pitted dark sweet cherries, drained
1/4 c brandy (cognac)

Steps:

1. Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly to make cutlets about 1/4 inch thick. Drain pineapple slices, reserving 1/2 cup syrup. Dice 4 pineapple slices and cook in 2 tablespoons butter with ham and onion. Add ginger and crushed saltines to the mixture; mix well.
2. 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 1/2 cup pineapple syrup. Stir into sauce in skillet. Cook, uncovered. till chicken is tender, about 15 minutes. Remove to serving dish.
3. Brown remaining pineapple slices lightly in small amount of butter. Add fruits to chicken. Pour sauce into heatproof dish. Heat brandy; pour over sauce. Ignite at table. Spoon flaming sauce over chicken.
4. Makes 6 servings.