- 3 chicken breasts, butterflied (they were quite big, 200g each)
- ½ cup chopped pineapple
- ½ cup chopped ham
- 2 cups bechamel sauce (thick white sauce)
- 1 cup grated Cheddar cheese
- salt and pepper
- 10 ml Italian herbs
Sprinkle salt and pepper on both sides of the butterflied chicken. Divide the chopped ham and chopped pineapple between the chicken breasts. Close them up.
If you want you can secure with toothpicks but I didn’t bother. Top the stuffed chicken breasts with the bechamel sauce and sprinkle over the grated cheese.
Bake it in a preheated oven 180 ºC for 50 minutes.
I served it with rice.
Like I said, the chicken breasts I used were quite big, so test it after about 40 minutes and see if the juices run clear.
The bechamel sauce and the grated cheese turn a lovely caramel brown colour.
Recipe and Photo: Zita Harber