Yield: 4 servings
|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|
|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.