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Stuffed Tropical Chicken with Rice

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Submitted by: randy4713

 

Chicken breasts are stuffed with a nut & fruit mixture, brushed with pineapple juice, baked and served with a rice-vegetable-pineapple mixture.
 

Ingredients

  • 6 large skinless, boneless chicken breast halves
  • 1 1/2 cups slivered almonds
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups crushed dried banana chips
  • 1/2 stick (1/4 cup) butter, melted
  • 1 6 oz can pineapple juice
  • 3/4 cup packed brown sugar
  • 1 box white rice
  • 2 8 oz cans pineapple, crushed or tidbits, drained
  • 1 onion, chopped
  • 1 green pepper, chopped

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Method

Make a slit in the thicker portion of each chicken breast to form a pocket. Mix almonds, cranberries & banana chips. Reserve about half of the mixture and set aside. Toss remainder with 2 Tbsp of the melted butter; spoon mixture into slits in chicken. Place in a baking dish. Mix pineapple juice, 1/4 cup of the brown sugar & another 2 Tbsp of the melted butter. Spoon some of the pineapple juice mixture over chicken. Bake in preheated oven at 325 degrees for approx. 40-50 minutes, or until done, spooning some of the juice mixture over chicken about every 15 minutes. While chicken is baking, prepare rice according to package directions; set aside. In another saucepan combine pineapple, 1/2 cup of the brown sugar, the green pepper and onion. Cook until it starts to thicken slightly, then mix with the cooked rice. Serve by placing a scoop of rice next to chicken breast. Sprinkle remaining fruit-nut mixture on top of chicken.

 

Notes:

 

Number of Servings: 6

 

Submitted by: randy4713 ()

 

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