Hawaiian-Stuffed Chicken Breast - water

Method

• Preheat oven to 400F (200C).
• Heat the water in a pyrex or glass measuring cup in the microwave.
• After heating add butter and heat until it melts.
• In a separate bowl add the dry stuffing, water and butter mixture, half the pineapple and some pepper.
• Mix to blend, cover and let sit for a few minutes.
• Taste and check if it needs more pineapple.
• If it is too dry add some more pineapple.
• Cover and set aside.
• Using a large zip lock or plastic bag, place each breast in the bag, remove air and pound each breast out to an even thickness, about 1/4 of an inch in thickness.
• Season each breast with a little salt and pepper if desired.
• Please 1/4 of the stuffing mixture close to one end of the breast.
• Carefully roll up and secure the seam with a couple of toothpicks.
• Season with salt and pepper.
• Heat some butter in a skillet over medium high heat and brown each stuffed breast.
• You want them browned and seared on the outside but not cooked through.
• Place the stuffed breasts on a greased baking pan.
• Bake in a pre-heated oven for 30 minutes.
• If you wish, finish them under the broiler for one or two minutes.
• Serve with Indonesian rice and a citrus dressed salad.