Chicken Jubilee
By
Susan Cutler
@suak
1
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
Ingredients
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6 smallchicken breasts, boned and skinned
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1 can(s)pineapple slices, 20 ounce
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2 Tbspbutter or margarine
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1 cfinely chopped, cooked ham
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2 Tbspchopped onion
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1/4 tspchopped ginger
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1/4 cmedium crushed saltines
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1/4 cbutter or margarine
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3/4 cchicken broth
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2 Tbspvinegar
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1 Tbspcornstarch
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1 can(s)(8 3/4 oz) pitted dark sweet cherries, drained
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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.