Chicken Rolls Almandine

• 1 (8 oz.) crushed pineapple, drained
• 3 chicken breasts, split, boned and skinned
• 3/4 c. green pepper strips
• 3/4 c. red pepper strips
• 1/4 c. flour
• 1 c. mayonnaise
• 1/4 c. milk
• 2 Tbsp. green onion slices
• 1/2 tsp. ground ginger
• 1/2 c. sliced almonds
• 1/2 lb. Velveeta, cubed

1. Drain pineapple, reserving 1/4 cup liquid.
2. Pound chicken breasts to 1/4-inch thickness.
3. Place pepper on end of chicken breast; roll up.
4. Secure with wooden toothpicks.
5. Coat chicken with flour.
6. Place in 12 x 8-inch baking dish.
7. Brush with combined 1/2 cup mayonnaise, milk, onions and ginger.
8. Top with almonds.
9. Bake at 350u0b0 for 40 to 45 minutes.
10. Combine remaining mayonnaise, pineapple juice and cheese.
11. Stir over low heat until smooth.
12. Add pineapple.
13. Heat thoroughly.
14. Serve over chicken. Top with red and green peppers if desired.takes 6 servings.

pineapple, chicken breasts, green pepper, red pepper, flour, mayonnaise, milk, green onion, ground ginger, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142991 (may not work)