3/4 c. butter
1 c. apple, diced
1/2 c. nuts, coarsely chopped
1/2 c. white raisins
1 (1 1/4 lb.) can crushed pineapple
1 c. soft bread crumbs
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
6 whole chicken breasts, boned

FRUIT SAUCE:

1 tbsp. sugar
1 tbsp. cornstarch
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1 c. orange juice
Crushed pineapple & syrup
1/4 c. white raisins
1 tbsp. butter
Skin peeled from 1 orange
Sections from 1 orange

Melt 1/2 cup butter in skillet. Add apple and nuts, cook 10 minutes. Add raisins, 1/2 cup drained pineapple, (some remaining pineapple and syrup for sauce), bread crumbs, 1/2 teaspoon salt, cinnamon, nutmeg, ginger, cloves; mix well. Sprinkle insides of chicken breasts with remaining salt. Place 1/3 cup stuffing on each breast. Fold over sides and fasten with skewers or string. Place remaining 1/4 cup butter in foil-lined 9 x 13 inch pan. Place pan in 350 degree oven until butter melts. Place breasts skin side down in melted butter. Bake 25 minutes. Turn and bake additional 20 minutes. Serve with fruit sauce. 6 servings.

SAUCE: Combine sugar, cornstarch, salt, cinnamon, nutmeg, ginger; blend well. Mix in orange juice. Add pineapple with syrup left from stuffing, raisins, butter and orange peel. Cook until thickened. Add orange sections and heat.