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Yield: 4 servings
4 Chicken breasts
2 oz Pimientos,diced (1 jar)
1 lg Bell pepper,diced
2 T Green onions,chopped
1 t Fresh ginger,grated
1/4 c Flour
1 c Mayonnaise
1/4 c Milk
1/2 lb Velveeta cheese,diced
1/2 c Toasted almonds,slivered
1 cn Crushed pineapple (8 oz)
Skin, bone and hammer chicken breasts between waxed paper until thin.
Combine pimientos, bell pepper, onion and ginger. Put equal amounts in
each chicken breast and roll up. Mix 1/2 cup mayonnaise with milk and
brush on chicken after dredging in flour. Cover and bake 45 minutes at
350'F.
Mix cheese, 1/2 mayonnaise and pineapple with juice in saucepan. Cook
over low heat, stirring until smooth. Put chicken on platter, cover
with sauce and top with almonds.
4 Chicken breasts
2 oz Pimientos,diced (1 jar)
1 lg Bell pepper,diced
2 T Green onions,chopped
1 t Fresh ginger,grated
1/4 c Flour
1 c Mayonnaise
1/4 c Milk
1/2 lb Velveeta cheese,diced
1/2 c Toasted almonds,slivered
1 cn Crushed pineapple (8 oz)
Skin, bone and hammer chicken breasts between waxed paper until thin.
Combine pimientos, bell pepper, onion and ginger. Put equal amounts in
each chicken breast and roll up. Mix 1/2 cup mayonnaise with milk and
brush on chicken after dredging in flour. Cover and bake 45 minutes at
350'F.
Mix cheese, 1/2 mayonnaise and pineapple with juice in saucepan. Cook
over low heat, stirring until smooth. Put chicken on platter, cover
with sauce and top with almonds.
