Recipe

Chicken Maui Recipe

	Kukla / All my dishes 7 months, 3 weeks ago I adore these! Chicken, stuffed with ground pork, garlic, water chestnuts, and green onions, with a soy-sauce & honey glazing, with the fruitiness of pineapple, kumquats & lichee nuts. Talk about a tropical & fruity taste explosion! I serve with plai... More Prep:15m Cook:35m Servings:6	Kukla
	easy fast fullflavoured chicken

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Ingredients

1 pound ground pork

1 small onion, minced

3 (or more, to taste) cloves fresh garlic, minced

2 scallions or green onions, chopped

2 TBSPS oil

1/2 cup breadcrumbs

1 egg

1/4 cup + 1 TBSP soy sauce

1 (8-ounce) can water chestnuts, drained and chopped

6 small whole chicken breasts, boned, skinned

1/2 cup chicken broth

1 TBSP honey

Black pepper to taste

6 TBSPS sesame seeds

1 large can (15 1/4-ounce) pineapple slices, drained

1 (11-ounce) can lichee nuts, drained

1 (8-ounce) jar kumquats, drained

Curly parsley, for garnish (optional)

Directions

Preheat oven to 325 F.

In a large skillet, saute pork, onion, garlic, and scallions in the oil until pork loses its pinkness. Remove from heat.

Add breadcrumbs, egg, the 1/4 cup soy sauce, and water chestnuts. Cut a slit in the side of the chicken breasts if thick and stuff chicken breasts (or, if pounded thin, roll the meat around the stuffing) and secure with toothpicks or wooden skewers.

In a large baking dish (large enough to allow chicken to be in a single layer) mix honey with the chicken broth, 1 TBSP soy sauce, and pepper to taste.

Place chicken in the baking dish and bake 35 minutes in preheated oven, turning once and basting with drippings.

Sprinkle with sesame seeds and top with pineapple. Broil 3 minutes and remove to a heated platter.

Garnish with lichee nuts, kumquats, and curly parsley.

NOTE: I usually place the kumquats and lichee nuts in the baking dish after removing from the broiler, and wait a bit (2 minutes), THEN remove everything to the warmed serving platter.

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