Thursday, July 31, 2014


Many years ago you would find Malibu Chicken on many menus for popular restaurants.  Lately I've been craving it.  I couldn't find a recipe that was exact so I decided to bring Malibu Chicken into the 21st century using my favorite flavors.  The original recipe I believe was just chicken breast, a slice ofham, a slice of Monterey jack cheese layered and a simple sauce.  I added pineapple - after all ham and pineapple are always a winner together and I updated the cheese to more flavorful combination and then rolled them into bundles.

4 boneless skinless chicken breast (I just buy the thin sliced chicken breasts)
Mayonnaise OR Dijon mustard
4 thin slices deli ham
4 slices CoJack cheddar cheese
1 can (8 ounces) unsweetened crushed pineapple, well drained
1-1/2 cups Panko bread crumbs
1/4 teaspoon Supreme Shallot Salt
White pepper to taste
1/4 teaspoon Savory celery flakes
1/2 batch cream soup substitute (see below)*
1/4 cup sour cream
2 tablespoons milk
1/4 teaspoon Savory celery flakes
2 tablespoons Simply Fruit raspberry jam
  • Flatten chicken breasts to 1/4-in. thickness. 
  • Spread 1 tablespoon mayonnaise over each; layer with ham, cheese and pineapple. 
  • Roll chicken over pineapple; secure with toothpicks. 
  • Brush bundles with mayonnaise.
  • In a shallow bowl, combine the bread crumbs, Supreme Shallot Salt, white pepper and Savory celery flakes
  • Roll bundles in bread crumb mixture; place in an 11-in. x 7-in. baking dish coated with cooking spray. 
  • Bake, uncovered, at 350° for 45-50 minutes or until cooked through. 
  • Discard toothpicks.
  • Meanwhile, in a small saucepan, combine the sauce ingredients. 
  • Cook, stirring occasionally, until heated through. 
  • Serve over chicken.
*you can use 1 can Campbells Cream of Chicken Soup if you prefer - I just prefer the scratch.

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)
  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

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