Chicken breast rolls filled with a ham and pineapple stuffing and served with sautéed pineapple and sweet cherries topped with a flaming brandy sauce.

Chicken Jubilee

6 boneless, skinless chicken breast halves
1 (20-ounce) can pineapple slices, drained, reserving 1/2 cup juice
2 tablespoons butter
1 cup finely chopped cooked ham
2 tablespoons chopped onion
1/4 teaspoon ground ginger
1/4 cup dry bread or cracker crumbs
1/4 cup butter
3/4 cup chicken broth
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 (8 3/4-ounce) can pitted dark sweet cherries, drained
1/4 cup brandy (cognac)

1. Place the chicken breasts between two sheets of waxed paper or plastic wrap, and using a kitchen mallet, pound chicken breasts into 1/4-inch thick cutlets.
2. Dice 4 pineapple slices and cook in 2 tablespoons butter with ham and onion. Remove from heat; add ginger and bread crumbs to mixture; mix well.
3. Divide stuffing evenly among chicken breasts. Tuck in sides of each and roll up as for jelly roll. Skewer or tie.
4. In skillet, brown chicken slowly in 1/4 cup butter. Add chicken broth, vinegar and 1/2 teaspoon salt. Cover and cook 20 minutes.
5. Mix cornstarch with reserved pineapple juice. Stir into sauce in skillet. Cook, uncovered, until chicken is tender, about 15 minutes. Remove to serving dish.
6. Brown remaining pineapple slices lightly in small amount of butter, adding drained cherries just to warm. Add fruits to chicken in serving dish.
7. Pour the sauce into a heatproof dish. Heat the brandy; pour over sauce. Ignite at table. Spoon flaming sauce over chicken.

Makes 6 servings.