Recipe: Islander Chicken (chicken breasts with raisin bread stuffing, 1980)

ISLANDER CHICKEN

"Delicate chicken breasts with raisin bread stuffing, Chinese vegetables, a piquant sweet-and-sour sauce."

1 (16 ounce) can pineapple chunks in heavy syrup
4 slices raisin bread, diced
1/3 cup milk
4 small whole chicken breasts, boned
2 tablespoons salad oil
4 carrots, cut into 1-inch chunks
2 tablespoons chili sauce
1 tablespoon soy sauce
1/2 teaspoon salt
water
1 (10 ounce) package frozen baby lima beans
1 (16 ounce can bean sprouts, drained
1 (6 ounce) package frozen Chinese pea pods
1 tablespoon cornstarch

Drain pineapple, reserving 1/3 cup syrup; set pineapple and syrup aside. In small bowl, combine bread and milk; set aside.

Spread a chicken breast open; place, skin-side down, on cutting board; with meat mallet or dull edge of French knife, pound to 1/4-inch thickness. Top half of breast with 1/4 of bread mixture; fold other half over filling and fasten edges with toothpicks. Repeat to make 4 stuffed chicken breasts.

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until well browned on all sides.

Add carrots, chili sauce, soy sauce, salt, 1/2 cup water, and reserved pineapple syrup; heat to boiling. Reduce heat to low; cover; simmer 20 minutes or until chicken is tender.

Add frozen lima beans; over medium heat, heat to boiling. Cover; cook 5 minutes.

Add bean sprouts, frozen pea pods, and pineapple; heat to boiling, stirring often.

In cup with fork, stir cornstarch and 2 tablespoons water until blended. Stir cornstarch mixture into chicken mixture in skillet. Cook until mixture is slightly thickened and boils, stirring constantly.

Discard toothpicks from chicken breasts before serving.

Makes 4 servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook, Good Housekeeping magazine, May 1980