Malibu Chicken Bundles

“I created this one night for dinner and hubby and I really enjoyed it. I have since made it several times for dinner guests and it has been a big hit. It is a fun and surprisingly light dish. Don't let the idea of the mustard scare you, it adds a really nice, flavorful touch and you won't know that it is there.”
1hr 10mins
4 bundles

Ingredients Nutrition


  1. Spread 1 tablespoon mustard on each flattened breast. Next layer ham, cheese and pineapple. Fold chicken over pineapple, tightly and secure with a toothpick to form a bundle. Refrigerate for 30 minutes - this is optional, but the coolness will allow the bundles to somewhat "set" and they are easier to handle.
  2. In a shallow bowl combine the bread crumbs and salt and pepper. Brush all sides of bundles with the remaining mustard. Roll in the bread crumbs and place in a prepared baking dish. Bake uncovered at 350 for 45-50 minutes or until done. You may want to broil them the last minute or two to add a nice brown crispiness.
  3. While chicken is cooking, in a small saucepan, combine the soup with the sour cream and tarragon. Simmer until sauce like consistency. You may add water if it is too thick. I don't usually add water and I simmer it approximately 15 minutes on low heat. Serve over chicken. Approximately 1/3 cup sauce per bundle.

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