How to make it

  • Place boned chicken breasts skin side down on board. Sprinkle with 3/4 teaspoon salt. Drain pineapple and reserve the syrup for the Sweet-Sour Pineapple Sauce. Heat 4 tablespoons butter in skillet; add green bell pepper, celery, onion and the remaining 1/2 teaspoon salt. Cook until the vegetables are tender. Remove from heat; add the tarragon, bread crumbs, pimiento and the drained pineapple; mix well.
  • Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewer or string. Heat the remaining 2 tablespoons butter in large skillet. Add chicken breasts, four at a time and brown lightly on all sides. Remove and place in a shallow baking pan. Bake at 350 degrees F for 40 to 45 minutes until tender. Serves 8.
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  • Sweet-Sour Pineapple Sauce
  • Heat oil in saucepan. Add green bell pepper and onion; cook for 2 minutes. Drain syrup from pineapple slices and add to saucepan with the syrup reserved from the crushed pineapple in stuffing. Blend cornstarch with water; add to saucepan. Add bouillon cube, brown sugar, tarragon, vinegar and soy sauce. Cook, stirring constantly until mixture begins to thicken and comes to a boil.
  • Cut pineapple slices in half; add to the sauce with the pimiento. Heat and serve over the chicken breasts.

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