03-19-2005, 06:01 PM
4 boneless chicken breasts, flattened
1 large can pineapple chunks
1 jar broiled mushroom pieces or fresh mushrooms
sliced and sautéed in butter
1 pound deli sliced honey ham
4 thick slices Monterey jack cheese
12 ounces mesquite cooking sauce and marinade
In a large skillet pour in the jar of pineapples with juices and add chicken breasts. Cook over medium high heat until the breasts are no longer pink in the middle. Remove meat from skillet and discard juices.
Arrange breasts in a large casserole. Pour mesquite marinade over all the breasts. Evenly divide first mushrooms and then ham onto the top of each breast. Top each breast with a thick slice of Monterey jack cheese. Bake at 350 degrees F for about 10 minutes or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on HIGH.)
1 large can pineapple chunks
1 jar broiled mushroom pieces or fresh mushrooms
sliced and sautéed in butter
1 pound deli sliced honey ham
4 thick slices Monterey jack cheese
12 ounces mesquite cooking sauce and marinade
In a large skillet pour in the jar of pineapples with juices and add chicken breasts. Cook over medium high heat until the breasts are no longer pink in the middle. Remove meat from skillet and discard juices.
Arrange breasts in a large casserole. Pour mesquite marinade over all the breasts. Evenly divide first mushrooms and then ham onto the top of each breast. Top each breast with a thick slice of Monterey jack cheese. Bake at 350 degrees F for about 10 minutes or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on HIGH.)