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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Hearty and filling! Not for the diet conscious but great for the flavor conscious! Ingredients:
4 boneless chicken breasts, flattened |
1 (20 ounce) can pineapple chunks |
1 (8 ounce) jar mushroom pieces or 8 ounces fresh mushrooms, sliced and sauted in |
butter |
1 lb deli sliced honey-roasted ham |
4 slices monterey jack cheese |
12 ounces lawry's mesquite marinade |
Directions:
1. In a large skillet pour in the jar of pineapples with juices and add chicken breast.
2. Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
3. Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
4. Evenly divide first mushrooms and then ham onto the top each breast.
5. Top each breast with a thick slice of Monterey Jack cheese.
6. Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
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