HAWAIIAN STUFFED CHICKEN BREASTS
1 8 1/4 oz. can crushed pineapple
6 skinned and boned chicken breast halves
2 Tbsp. margarine, melted
1/2 medium-size green bell pepper, chopped
1/2 medium-size red bell pepper, chopped
2/3 cup hot water
1 6-oz. pkg. chicken-flavored stuffing mix
2 Tbsp. brown sugar
2 Tbsp. white vinegar
1 Tbsp. grated fresh ginger
DRAIN pineapple, reserving juice. Set aside.
PLACE chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/3 inch thickness using a meat mallet or rolling pin.
MIX reserved drained pineapple juice and hot water with stuffing mix, chopped peppers, white vinegar, and ginger, and divide into sixths.
MIX (in separate bowl) crushed pineapple with brown sugar and melted margarine. Set aside.
SPREAD each 1/6 portion of stuffing mixture on each flattened chicken breast and roll, securing with toothpick(s).
PLACE each roll in aluminum-foil lined 9 x 13 baking pan.
BAKE uncovered 40-45 minutes at 350 degrees
HEAT the crushed pineapple, brown sugar and margarine in pan until margarine is melted.
COVER stuffed chicken breasts with crushed pineapple, brown sugar and melted margarine mixture, spooned over each roll while still hot before serving.