Chicken almondine

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.

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