You could also serve a flambe dessert after. Well....you have practiced, right? I have served Cherries Jubilee, very impressive I must say. It was for a party I had for the neighborhood wives. The alcohol vanishes during burning mostly, leaving the food with a subtle spirit flavor. Leave it for the adults though!!
★★★★★ 2 votes5
6 smallchicken breasts, boned and skinned
1 can(s)pineapple slices, 20 ounce
2 Tbspbutter or margarine
1 cfinely chopped, cooked ham
2 Tbspchopped onion
1/4 tspchopped ginger
1/4 cmedium crushed saltines
1/4 cbutter or margarine
3/4 cchicken broth
1 can(s)(8 3/4 oz) pitted dark sweet cherries, drained
1/4 cbrandy (cognac)
How to Make Chicken Jubilee
- Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly to make cutlets about 1/4 inch thick.
Drain pineapple slices, reserving 1/2 cup syrup.
Dice 4 pineapple slices and cook in 2 tablespoons butter with ham and onion. Add ginger and crushed saltines to the mixture; mix well.
- Divide stuffing evenly among chicken breasts.
Tuck in sides of each and roll up as for jelly roll.
Skewer or tie.
In skillet, brown chicken slowly in 1/4 cup butter.
Add chicken broth, vinegar, and 1/2 teaspoon salt.
Cover and cook 20 minutes.
Mix cornstarch with reserved 1/2 cup pineapple syrup.
Stir into sauce in skillet.
Cook, uncovered. till chicken is tender, about 15 minutes.
Remove to serving dish.
- Brown remaining pineapple slices lightly in small amount of butter.
Add fruits to chicken.
Pour sauce into heatproof dish.
Heat brandy; pour over sauce.
Ignite at table.
Spoon flaming sauce over chicken.
- Makes 6 servings.