8 whole small chicken breasts, boned
1 1/4 teaspoons salt, divided
1 (8 ounce) can crushed pineapple
6 tablespoons butter or margarine, divided
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1/2 teaspoon dried tarragon
1/2 cup fine dry bread crumbs
1 tablespoon pimiento, chopped
Sweet-Sour Pineapple Sauce

Place boned chicken breasts skin side down on board. Sprinkle with 3/4 teaspoon salt. Drain pineapple and reserve the syrup for the Sweet-Sour Pineapple Sauce. Heat 4 tablespoons butter in skillet; add green bell pepper, celery, onion and the remaining 1/2 teaspoon salt. Cook until the vegetables are tender. Remove from heat; add the tarragon, bread crumbs, pimiento and the drained pineapple; mix well.

Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewer or string. Heat the remaining 2 tablespoons butter in large skillet. Add chicken breasts, four at a time and brown lightly on all sides. Remove and place in a shallow baking pan. Bake at 350 degrees F for 40 to 45 minutes until tender. Serves 8.

Serve with Sweet-Sour Pineapple Sauce.

Sweet-Sour Pineapple Sauce
1 tablespoon vegetable oil
2 cups green bell pepper, chopped
2 tablespoons onion, chopped
1 (8 1/4 ounce) can pineapple slices in syrup
Syrup reserved from crushed pineapple
4 tablespoons cornstarch
3/4 cup water
1 chicken bouillon cube
1 tablespoon brown sugar
1/4 teaspoon dried tarragon
2 tablespoons vinegar
1 tablespoon soy sauce
2 tablespoons pimento, diced

Heat oil in saucepan. Add green bell pepper and onion; cook for 2 minutes. Drain syrup from pineapple slices and add to saucepan with the syrup reserved from the crushed pineapple in stuffing. Blend cornstarch with water; add to saucepan. Add bouillon cube, brown sugar, tarragon, vinegar and soy sauce. Cook, stirring constantly until mixture begins to thicken and comes to a boil.

Cut pineapple slices in half; add to the sauce with the pimiento. Heat and serve over the chicken breasts.