Pineapple and Ginger Stuffed Chicken Breasts

Servings: 6

Prep Time: 15 min

Cook Time: 30 min


6 boneless chicken breasts halves (about 5 ounces each), skin left on

1 teaspoon; salt

2 teaspoon; freshly ground black pepper

1/4 cup; melted butter or margarine


2 cups; Mrs. Cubbison's Traditional Seasoned Stuffing

1 cup; slivered almonds

1/2 cup; fresh or canned pineapple pieces, drained

1/4 cup; melted butter or margarine

6 pitted prunes, chopped

1/4 teaspoon; ground ginger

1/4 cup; pineapple juice

2 teaspoons; sugar


  1. Preheat the oven to 375°F. Line a 9" x 13" baking dish with aluminum foil and set aside.
  2. To make the stuffing, combine the stuffing mix, almonds, pineapple, melted butter or margarine, prunes, and ginger in a large bowl. Tossing thoroughly but lightly. Add the pineapple juice and sugar, and mix lightly. Set aside.
  3. Rinse and dry the chicken breasts, and make a slit down the length of each half of to form a pocket for the stuffing. Sprinkle each half with the salt and pepper.
  4. Place 1/3 cup of the stuffing mixture in each chicken breast. Fold the skin around the side containing the stuffing, and secure with skewers or toothpicks.
  5. Spread the melted butter or margarine over the bottom of the baking dish, and arrange the stuffed breasts over the butter, skin side down. Bake uncovered for 30 minutes, or until a thermometer shows the temperature of the chicken to be 170°F and the temperature of the stuffing to be 165°F.