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Malibu Chicken Bundles Recipe

Malibu Chicken Bundles Recipe

“The first time I made this, it was an instant hit and we agreed I wouldn't change a thing about the recipe. Mustard may seem like an odd ingredient, but it adds a really nice touch.” This rich-tasting dish is surprisingly light. Beverly Norris - Evanston, Wyoming
TOTAL TIME: Prep: 25 min. Bake: 45 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup honey Dijon mustard, divided
  • 4 thin slices deli ham
  • 4 slices reduced-fat Swiss cheese
  • 1 can (8 ounces) unsweetened crushed pineapple, well drained
  • 1-1/2 cups panko (Japanese) bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/4 cup reduced-fat sour cream
  • 1/8 teaspoon dried tarragon


  • 1. Flatten chicken breasts to 1/4-in. thickness. Spread 1 tablespoon mustard over each; layer with ham, cheese and pineapple. Fold chicken over pineapple; secure with toothpicks. Brush bundles with remaining mustard.
  • 2. In a shallow bowl, combine the bread crumbs, salt and pepper. 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 a meat thermometer reads 170°. Discard toothpicks.
  • 3. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook, stirring occasionally, until heated through. Serve with chicken. Yield: 4 servings.

Nutritional Facts

1 each: 400 calories, 12g fat (4g saturated fat), 86mg cholesterol, 784mg sodium, 41g carbohydrate (20g sugars, 2g fiber), 36g protein Diabetic Exchanges: 2 starch, 4 lean meat, 0 fruit.

Reviews for Malibu Chicken Bundles

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Reviewed Jun. 30, 2014

"Lots of taste and something different!"

Reviewed Oct. 2, 2013

"Tried this for the first in LOVE with the recipe!! So simple to make, so delicious to eat. TOH never disappoints :)"

Reviewed Aug. 30, 2011

"For the two of us, I cut the recipe in half but made all of the sauce (toss the 1/2 can of soup or half the sauce?). We did toss some of the sauce but we were glad to have the extra. This is a WONDERFUL recipe."

Reviewed Jan. 31, 2010

"I did not have any cream of chicken soup so I used chicken with herbs soup. It was fantastic. I cut it in half and made it for two."

Reviewed Nov. 25, 2009

"This was truly awesome! My family loved it, and rated it 4/5, I give it 5/5. Very fancy and tasty. I might omit the mustard, but otherwise fantastic!"

Reviewed Apr. 5, 2009

"This is really good. I have already made it twice and plan on making it again. It is fairly simple yet elegant enough for company. My husband loves it."

Reviewed Nov. 16, 2008

"Yummy comfort food that I'll be making again for sure."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.