Total Time
20mins
Prep 5 mins
Cook 15 mins

Hearty and filling! Not for the diet conscious but great for the flavor conscious!

Ingredients Nutrition

Directions

  1. In a large skillet pour in the jar of pineapples with juices and add chicken breast.
  2. Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
  3. Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
  4. Evenly divide first mushrooms and then ham onto the top each breast.
  5. Top each breast with a thick slice of Monterey Jack cheese.
  6. Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).

Reviews

(2)
Most Helpful

GREAT TASTE! Easy for me, a beginner!!! Loved everything and I will definitely make it again :)

ssmith4833 February 22, 2011

I followed the recipe pretty much as listed, except I didn't put the mushrooms under the ham and cheese. The chicken turned out tender and had a nice flavor with the ham and cheese. However, I just didn't feel the pineapple chunks belonged in this recipe. It was just a strange flavor when all together. There were so many flavors going on with the smoky marinade, the pineapple, ham, cheese, mushrooms - they just did not seem to come together. I think the pineapple was the mis-match. If I made this again, I would omit the pineapple and cut down on the marinade amount. It had a very strong flavor and I don't think was meant to be a sauce. Pam

Pam-I-Am April 30, 2007

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