Chicken breasts stuffed with pineapple

Ingredients

• starch - 2 tbsp. l.
• dry white wine - 100 ml
• parsley - 2-3 sprigs
• egg - 1 pc
• salt
• 50 g walnuts
• 4 chicken breasts
• 150 g canned pineapple
• garlic - 2 cloves
• butter - 2 tbsp.

Cooking

Step 1

1. Wash chicken breasts, remove skin and bone. Make a deep pocket in each breast with a small sharp knife. Rub the breasts with salt and pepper. 2. Wash parsley, dry and finely chop. Peel the garlic, chop. Throw pineapples on a sieve, let all the syrup drain, save it. Cut, if necessary, into small pieces and mix with parsley and garlic. 3. Put 1.5 tbsp into each breast. l. fillings. Press the open edges of the incision tightly with your hands. 4. Grind the nuts in a blender. Whisk the egg. Pour the starch onto a flat plate. First roll the breasts in starch, then dip in the egg, then in chopped nuts. Let stand 10 min. 5. Prepare the sauce. Strain the pineapple syrup. Pour white wine into a saucepan, reduce to half. Add syrup, boil for 3 minutes, then add 0.5 tsp. starch diluted in 1 tbsp. l. cold water, stir and remove from heat. 6. Heat the butter in a frying pan. Fry the breasts until golden brown, 4 minutes each. from each side. Reduce heat, cover loosely and cook until tender, 5-7 minutes. BTW This exquisite dish requires an appropriate side dish. Wild rice mixed with julienned apples and dried apricots works well. Or apples baked with lingonberries. Or you can just serve a green salad.