APPLE-PEAR STUFFED HAWAIIAN
CHICKEN
 
7-10 boneless skinless chicken breast
1 apple, minced
1 pear, minced
4 small sweet peppers minced
1/4 cup minced portabella mushrooms
1 small onion minced
2 tablespoons butter or margarine
1 teaspoon garlic powder (or can replace with minced fresh garlic clove)
1 bottle Lawry's Hawaiian Marinade
toothpicks
foil

In a medium frying, pan melt butter and sauté onion, apple, pear, peppers, garlic, and mushrooms for about 5 to 10 minutes or until most of the butter is absorbed. Remove from heat and allow to slightly cool.

While cooling, take a paring knife and make an inch to 2 inch slice in the middle of the thickest side of breasts to make a pocket. Place about a tablespoon of sautéed mixture in the pocket of each breast.

Insert toothpicks into the slits to hold the pocket closed. Place in a 9x13 baking pan. Pour marinade over chicken, making sure to cover all the chicken. Cover with foil.

Refrigerate for 8 to 24 hours (longer sitting increases juiciness and tenderness).

Preheat oven to 380°F. Bake chicken at 380°F for about an hour to an hour 10 minutes.

Submitted by: Cecil Woodward

Servings: 10

Nutrition (per serving): 316 calories, 5.4g total fat, 143mg cholesterol, 156.4mg sodium, 771.8mg potassium, carbohydrates, 2.1g fiber, 5.4g sugar, 55.4g protein, 345.2IU Vitamin A, 2mg iron, 51.9mg Vitamin C, 2.3g saturated fat, less than 1g polyunsaturated fat, 5.4g sugar.

 

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