Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken breasts |
| 2 ounces | Pimientos,diced (1 jar) |
| 1 large | Bell pepper,diced |
| 2 tablespoons | Green onions,chopped |
| 1 teaspoon | Fresh ginger,grated |
| ¼ cup | Flour |
| 1 cup | Mayonnaise |
| ¼ cup | Milk |
| ½ pounds | Velveeta cheese,diced |
| ½ cup | Toasted almonds,slivered |
| 1 can | Crushed pineapple (8 oz) |
Skin, bone and hammer chicken breasts between waxed paper until thin.
Combine pimientos, bell pepper, onion and ginger. Put equal amounts in each chicken breast and roll up. Mix ½ cup mayonnaise with milk and brush on chicken after dredging in flour. Cover and bake 45 minutes at 350'F.
Mix cheese, ½ mayonnaise and pineapple with juice in saucepan. Cook over low heat, stirring until smooth. Put chicken on platter, cover with sauce and top with almonds.