Chicken Jubilee

Name: Chicken Jubilee
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 small chicken breasts, boned and skinned; 1 can(s) pineapple slices, 20 ounce; 2 Tbsp butter or margarine; 1 c finely chopped, cooked ham; 2 Tbsp chopped onion; 1/4 tsp chopped ginger; 1/4 c medium crushed saltines; 1/4 c butter or margarine; 3/4 c chicken broth; 2 Tbsp vinegar; 1 Tbsp cornstarch; 1 can(s) (8 3/4 oz) pitted dark sweet cherries, drained; 1/4 c brandy (cognac)

By Susan Cutler
@suak

I made this a very long time ago, and remember everyone really liked it! If you make this, please becareful when you prepare to flambe'. It is really neat when you have company and look like a real chef performing!! Practice ladies and gents...practice.....:)

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!!

Rating:

★★★★★ 2 votes5

Serves:

Prep:

40 Min

Ingredients

6 small

chicken breasts, boned and skinned
1 can(s)

pineapple slices, 20 ounce
2 Tbsp

butter or margarine
1 c

finely chopped, cooked ham
2 Tbsp

chopped onion
1/4 tsp

chopped ginger
1/4 c

medium crushed saltines
1/4 c

butter or margarine
3/4 c

chicken broth
2 Tbsp

vinegar
1 Tbsp

cornstarch
1 can(s)

(8 3/4 oz) pitted dark sweet cherries, drained
1/4 c

brandy (cognac)
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How to Make Chicken Jubilee

Step-by-Step

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.