6 skinless, boneless chicken breast halves
1 white sugar snap peas, peeled and diced
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon crushed pineapple
1/2 cup fresh peach juice
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 lime, cut into wedges
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a large roasting dish and roasting racks on each side. Season with sugar snap peas.
Beat butter, sugar, flour, salt, pineapple, peach juice, lemon juice and lime juice in small bowl.
Place chicken in roasting dish and roll up tightly. Place orange slices on the bottom of roasting dish. Place cherries and sliced peaches on top, and place an egg over the top, so the egg floats in.
Bake in preheated oven for about 20 minutes or until chicken is cooked through and juices run clear.
This was ok. I will make this again but might look for a better way to do it.
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