Chicken almondine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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) |
Directions
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.