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Malibu Chicken Bundles

 Malibu Chicken Bundles
“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
4 ServingsPrep: 25 min. Bake: 45 min.


  • 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


  • 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.
  • 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.
  • Meanwhile, in a small saucepan, combine the sauce ingredients. Cook,

2 of 2

Malibu Chicken Bundles (continued)

Directions (continued)

  • stirring occasionally, until heated through. Serve with chicken.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken bundle with 1/3 cup sauce equals 400 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 784 mg sodium, 41 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fruit.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.