Malibu Stuffed Chicken is a showstopper that combines juicy, tender chicken with a tropical twist. Stuffed with a creamy, coconut-infused filling, each bite delivers a burst of sweet and savory flavors. The golden, crispy exterior gives way to a melt-in-your-mouth center, creating a perfect balance of textures. Ready in just 1 hour, this dish is surprisingly simple yet feels indulgent enough for a special occasion.
With hints of coconut and a touch of spice, this recipe brings a taste of paradise to your table. The tender chicken pairs beautifully with the rich, velvety filling, while the subtle sweetness complements the savory notes. It’s a meal that’s as satisfying as it is flavorful, perfect for impressing guests or treating yourself. Plus, it’s packed with protein and nutrients, making it a deliciously wholesome choice for any night of the week.
What You’ll Need for Malibu Stuffed Chicken
- ½ cup honey Dijon mustard, divided (use as a spread and coating)
- 4 boneless, skinless chicken breasts, pounded thin (for even cooking)
- 4 slices ham (thinly sliced, or substitute with turkey ham)
- 4 slices Swiss cheese (or use provolone for a milder flavor)
- 8 ounces crushed pineapple, drained (1 can, reserve juice for other recipes)
- 1½ cups seasoned bread crumbs (or use panko for extra crunch)
- 10.75 ounces cream of chicken soup (1 can, or substitute with cream of mushroom)
- ¼ cup sour cream (full-fat or light, depending on preference)
How to Make Malibu Stuffed Chicken
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
- Prepare the chicken: Spread 1 tablespoon of honey Dijon mustard over each flattened chicken breast. Layer a slice of ham and a slice of Swiss cheese on top. Place a small amount of crushed pineapple in the center of each breast.
- Roll and secure: Roll the chicken tightly around the filling, ensuring the pineapple stays in the middle. Secure each roll with toothpicks to hold its shape.
- Coat the chicken: Brush the outside of each chicken roll with the remaining mustard, then roll them in the seasoned bread crumbs until fully coated.
- Bake: Place the chicken rolls in the prepared baking dish. Bake for 40-45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). Remove toothpicks before serving.
- Make the sauce: In a small bowl, combine the cream of chicken soup and sour cream. Heat the mixture in the microwave or on the stovetop until warm. Serve the sauce over the baked chicken.
- Serve and enjoy: Plate the stuffed chicken, drizzle with the warm sauce, and pair with your favorite sides like rice or steamed vegetables.
Sauce and Topping Ideas
While the cream of chicken and sour cream sauce is a classic pairing, you can switch it up with a tangy barbecue glaze or a zesty mango salsa for a tropical twist. For a lighter option, drizzle the chicken with a honey-lime vinaigrette or top with fresh avocado slices. If you’re feeling adventurous, sprinkle some toasted coconut flakes over the breadcrumbs for extra crunch and flavor!
Serving Suggestions
Pair your Malibu Stuffed Chicken with garlic mashed potatoes or coconut rice to complement the tropical pineapple filling. A side of steamed green beans or a fresh garden salad adds a refreshing balance. For a complete meal, serve with a slice of warm, crusty bread to soak up the delicious sauce.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes. For a quicker option, microwave individual portions on medium power for 1-2 minutes, checking to ensure the chicken stays moist. Avoid overcooking to keep the filling juicy!
Recipe Variations
Swap out the ham for prosciutto or turkey slices for a different flavor profile. If you’re not a fan of Swiss cheese, try pepper jack for a spicy kick or mozzarella for a milder taste. For a low-carb option, skip the breadcrumbs and bake the chicken as-is, or use crushed pork rinds for a keto-friendly coating.
Time-Saving Tips
To save time, use pre-sliced ham and cheese from the deli counter. You can also prepare the chicken rolls ahead of time, cover them with plastic wrap, and refrigerate for up to 24 hours before baking. For an even quicker sauce, mix the cream of chicken soup and sour cream directly in a microwave-safe bowl and heat for 1-2 minutes before serving.
Malibu Stuffed Chicken
Ingredients
Chicken
- ½ cup honey Dijon mustard, divided
- 4 boneless, skinless chicken breasts, pounded thin
- 4 slices ham
- 4 slices swiss cheese
- 8 ounces crushed pineapple, (1 can), drained
- 1½ cups seasoned bread crumbs
Sauce
- 10.75 ounces cream of chicken soup, (1 can)
- ¼ cup sour cream
Instructions
- Preheat oven to 350 degrees.
- Spread 1 Tablespoon of mustard over each flattened chicken breast. Cover each with a slice of ham and a slice of Swiss cheese. Place a small amount of pineapple in the center of each.
- Roll chicken, with the pineapple in the middle, and secure with toothpicks.
- Brush the chicken with the remaining mustard.
- Roll the chicken bundles in the bread crumbs, and place in a greased 9 x 9 inch baking dish.
- Bake for 40-45 minutes. Remove toothpicks before serving.
- Combine the can of cream of chicken soup and sour cream in a small bowl. You can microwave the mixture until it’s heated through, serve it cold, or warm it up in a small saucepan on medium low heat.
- Pour over chicken.