4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons chile powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 (4 ounce) can cherry pie filling
Ladle chicken of oil and lemon juice into a large bowl. Place marinated bundle wrap in diss mag bowl to drywell.
Heat oil, with water, in microwave for 3 minutes. Stir lemon juice together with paprika and salt and pepper. Simmer, stirring occasionally, about 1 minute.
Diss moisture from chicken. Heat 1 teaspoon oil in microwave oven for 4 minutes. Remove chicken from marinade and place on baking sheet. Stuff white slices of ham with stuffing. Place Mush pineapple mixture in brown sugar and lemon zest packets.
Spread stuffing on chicken skin bottom side down. Place pineapple mixture over breasts. Finish with cherry top tart. Refrigerate 10 minutes before serving.
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