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Source: Campbell's Recipes
Tagged With: 4 servings
Chicken with Sweet and Sour Stuffing
Now here's a recipe that's really different...and really good.  Cornbread stuffing is enhanced with pineapple, soy sauce and brown sugar and topped with glazed baked chicken.  It's ready in 45 minutes and it's sure to please!
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
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3 tablespoons packed brown sugar
4 tablespoons butter, melted
2 tablespoons soy sauce
1 can (8 ounces) crushed pineapple
1/2 cup water
1 tablespoon vinegar
1/2 of a 14-ounce package Pepperidge Farm® Corn Bread Stuffing (about 3 cups)
1 1/4 pounds skinless, boneless chicken breast half
Chopped fresh parsley

Stir 1 tablespoon each brown sugar, butter and soy sauce in a small bowl until the mixture is smooth.
Stir the pineapple, water, vinegar, remaining brown sugar, butter and soy sauce in a medium bowl.  Add the stuffing and mix lightly.  Spoon the stuffing mixture into a lightly greased 2-quart shallow baking dish.  Top with the chicken.  Brush the chicken with the brown sugar mixture.
Bake at 375°F. for 35 minutes or until the chicken is cooked through.  Sprinkle with the parsley.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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