Fruit & Walnut Stuffed Chicken

*Ingredients*

3 slices raisin bread, toasted, cubed
1 can (8 oz) crushed pineapple, well drained
1/2 cup chopped toasted walnuts
1/4 teaspoon cinnamon
4 skinless boneless chicken breast halves (about 6 oz each)
1 tablespoon vegetable oil
3/4 cup ginger ale
1/2 cup tomato ketchup
Dash Pepper

*Preparation*

For stuffing, combine toast, pineapple, walnuts and cinnamon.  Lightly flatten chicken to uniform thickness.  Place about 1/2 cup stuffing across center of each chicken breast; fold ends to cneter and secure with toothpicks.

Lightly brown chicken in oil on all sides.

Combine ginger ale, ketchup and pepper;  pour over chicken.  Simmer, uncovered, 12 to 14 minutes, basting occasionally.

Remove toothpicks before serving.

Serves: 4 servings (about 3/4 cup sauce.)

To toast walnuts:
Heat oven to 350 degrees F.  Spread walnuts in shallow baking pan, bake 8 to 10 minutes, stirring occasionally, until golden brown.