Prep 20 mins
Cook 18 mins
This was the featured recipe on Rachael Ray today. I've been experimenting with cast iron cooking, so this adapted perfectly. (Rachael didn't use cast iron.) Plus, I had most of the ingredients already! Hubby called this "a keeper"!
- 2 boneless skinless chicken breasts
- 4 slice deli ham
- 118.29 ml shredded low-fat white cheddar cheese
- 44.37 ml extra virgin olive oil, divided
- flour (for dredging)
- 2 slice fresh pineapple, chopped
- 1 vidalia onion, chopped
- 29.58 ml soy sauce
- 29.58 ml brown sugar
- 29.58 ml cider vinegar
- 236.59 ml tomato paste
- 473.18 ml brown rice, cooked
- Start the rice according to package directions.
- Preheat oven to 400°F.
- Carefully butterfly the chicken breasts with a very sharp knife. Spread open and put into a zip plastic bag with a little water. Pound flat with the back of a cast iron pan or meat mallet.
- Remove from bag. Put 2 pieces of ham and half of the cheese on each breast. Roll up and secure with toothpicks. Sprinkle with salt and pepper, roll in flour until coated.
- Heat 2 tbsp of the oil in a cast iron skillet. Add chicken rolls, seam side down, and cook on each side until golden brown. (About 8 - 10 minutes) Put in oven to finish cooking (about 8 more minutes).
- Meanwhile, heat remaining 1 tbsp oil in medium skillet. Add chopped onion and pineapple. Stir until onion has softened. Add brown sugar, soy sauce, vinegar and tomato paste. Simmer, stirring occasionally until somewhat reduced.
- When done, cut each chicken roll into diagonal slices. Serve with brown rice and the pineapple sauce.
Loved the chicken - very tasty and juicy. We didn't care for the sauce, too much tomato paste taste. I'll definitely do the chicken again though, Yum. Thanks Linky! Made for Downunder Reunion 2012
Good chicken and sauce. I served with Recipe #262705.
Made this over the weekend when my dad was in town and it was a HUGE hit! Everyone loved it! We are all big fans of chicken cordon bleu so this was similar but the sauce is what made the dish! Will be making this again, DH already asked it I added it to my permanent cookbook! Made for 2012 Spring PAC.