Stuffed Chicken Breast With Pineapple Stuffing, Mushrooms, &

READY IN: 1hr 30mins




  • 1) While preparing the food soak twenty toothpicks in water to hold chicken together.
  • 2) In medium bowl mix 1 Large can of Pineapple Tidbits with juice, Capers, 3 tablespoons of sliced Almonds, 1 Tablespoon Parsley, Olive Oil, & Teriyaki Sauce, Let sit while preparing the chicken breast for stuffing, about 10 minutes.
  • 3) Line baking dish with Foil (for easy clean-up) and spray with Pam Non stick spray.
  • 4) Trim Chicken Breast and slice pocket in chicken breast.
  • 5) Wash Mushrooms, Take the juice only from the Pineapple Caper mix and soak the mushrooms in it while stuffing the chicken breast.
  • 6) Mix Garlic Herb Crushed Croutons with 1 of the Large can of Pineapple Tidbits and Juice, mix until moist. (do not over moist stuffing).
  • 7) Fill Pocket in chicken breast with stuffing and pineapple mix.
  • 8) Place in baking dish.
  • 9) Return Juice from mushrooms to Pineapple Caper mix.
  • 10) Place Mushrooms between and down the sides of chicken breast.
  • 11) Bake for 1 hour covered.
  • 12) After 1 hour remove cover and add Tomatoes, sprinkle top with parmesan cheese, and cook for 15 more minutes.
  • 13) Remove Chicken from oven and let set 5 minutes.
  • Pineapple, Caper Salsa.
  • 1) Heat small skillet, add butter, when butter stops bubbling and just starts to turn brown add Pineapple and caper mix and cook on medium for 3 to 5 minutes to reduce.