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1. Preheat the oven to 190C/fan 170C/gas 5.
2. Cut the chicken breasts as you can open them as a book.
3. Heat 2 tbsp of the oil in a skillet. Grill the chicken breasts in the skillet, about 4 minutes each side. Salt, pepper to your taste.
4. Cut the cheese slices in half, so it's abour the same size as the chicken breast.
5. Open carefully the chicken breats, and Stuff them first with 2 half-slices of cheddar, then 1 half-slice of pineapple and then, finish with another half-slice of cheddar. Close them, make them hold with toothpicks.
6. Spread 1 tbsp of oil in baking dish and place the chicken on it. Bake for about 20 minutes or until the juice coming out of the chicken is clear.
7. About 5 minutes before the cooking is over, brown the green onions with the butter and the lime juice in a saucepan. Serve it over the chicken breasts when they are ready.

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• xgasoline

  16 October 2009

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Ingredients

• 4 boneless, skinless chicken breasts
• 4 half pineapple slices
• 6 slices of old cheddar
• 1 spring onion, chopped
• 2 tbsp unsalted butter or margarine
• 5ml lime juice
• 3 tbsp extra-virgin olive oil
• Salt and pepper
• A dozen toothpicks

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Serves 4

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Ingredients

• 4 boneless, skinless chicken breasts
• 4 half pineapple slices
• 6 slices of old cheddar
• 1 spring onion, chopped
• 2 tbsp unsalted butter or margarine
• 5ml lime juice
• 3 tbsp extra-virgin olive oil
• Salt and pepper
• A dozen toothpicks

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