6 boneless, skinless, trimmed chicken breasts
16 oz. can of crushed pineapple, drained
2 Tbsp. dried thyme
2 tsp. allspice
1 ½ cayenne pepper
1 tsp. salt
½ tsp. pepper
2 Tbsp. olive oil
Preheat oven to 350°F. With a sharp knife (boning works best), slice, at an angle, a 1 ½” pocket in each breast. Be careful not to slice through the meat entirely.
Spoon a tablespoon or two of the crushed pineapple into each pocket and press the seam closed.
Mix the last six ingredients into a paste and rub it over the stuffed breasts. Bake for 25-30 minutes. Internal temperature should reach 165° F.
Wine Recommendation – Tassel Ridge WineryIowa Edelweiss