Canadian Chicken Jubilee
Prep: 30 min
Cook: 35 min
Total: 65 min
Serves: 6
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Tender chicken breasts are stuffed with a savory blend of ham, pineapple, and spices, then finished with a dramatic flaming brandy sauce for a delightful burst of flavor.
Ingredients
Ingredients
- 6 Small Chicken Breasts - Boned
- 20 1/2 Oz Pineapple Slices
- 1 Cup Ham - Finely Chopped
- 2 Tbsp Onion - Chopped
- 1 - Butter
- 1/4 Tsp Ginger
- 1/4 Cup Med. Cracker Crumbs
- 3/4 Cup Chicken Broth
- 2 Tbsp Vinegar
- 1/2 Tsp Salt
- 1 Tbsp Sugar
- 1 Tbsp Cornstarch
- 8 3/4 Oz Pitted Dark Sweet Cherries - Drained
- 1/4 Cup Brandy
Directions
Directions
- Remove skin from chicken breasts; place on cutting board, boned side up.
- Pound lightly until meat is 1/4-inch thick.
- Drain pineapple, reserving 1/2 cup syrup.
- Dice 4 slices pineapple.
- Saute diced pineapple, ham and onions in 2 tablespoons butter in skillet.
- Add ginger and crumbs; mix well.
- Stuff chicken breasts with crumb mixture; roll up as for jelly roll.
- Secure with skewers.
- Melt 1/4 cup butter in skillet; brown chicken rolls evenly over low heat.
- Add broth, vinegar and salt; cover.
- Cook over low heat for 20 minutes.
- Combine sugar, cornstarch and reserved syrup; stir into chicken mixture.
- Cook for 15 minutes or until chicken is tender.
- Remove chicken to serving dish.
- Brown remaining pineapple slices in small amount of butter; add pineapple and cherries to chicken mixture.
- Pour sauce into heatproof dish.
- Heat brandy; pour over sauce.
- Ignite at serving time.
- Spoon flaming sauce over chicken.
Nutrition
Per serving · 6 servingsCalories
450
Fat
22 g
Saturated fat
10 g
Carbohydrates
30 g
Sugar
10 g
Fiber
1 g
Protein
35 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 6 Small Chicken Breasts - Boned
- 20 1/2 Oz Pineapple Slices
- 1 Cup Ham - Finely Chopped
- 2 Tbsp Onion - Chopped
- 1 - Butter
- 1/4 Tsp Ginger
- 1/4 Cup Med. Cracker Crumbs
- 3/4 Cup Chicken Broth
- 2 Tbsp Vinegar
- 1/2 Tsp Salt
- 1 Tbsp Sugar
- 1 Tbsp Cornstarch
- 8 3/4 Oz Pitted Dark Sweet Cherries - Drained
- 1/4 Cup Brandy
