apple stuffed chicken breasts
- Categories
- None
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | Boneless; skinless, split chicken breasts |
| 1½ cup | Diced red or green apples; (about 2 apples) |
| ¼ cup | Golden seedless raisins |
| ¼ cup | Chopped walnuts |
| 3 tablespoons | Minced onion |
| ⅔ teaspoon | Dried sage |
| Melted butter or margarine for brushing | |
| 4 tablespoons | (1/2 stick) butter or margarine |
| ⅓ cup | Apple jelly |
| ¼ cup | Orange juice concentrate; undiluted |
| ¼ cup | Dry sherry |
GLAZE
Preheat oven to 350 degrees F. Lightly grease baking pan and set aside.
Place chicken breasts between sheets of plastic wrap and pound with meat mallet to ¼-inch thickness. Set aside Place apples, raisins, nuts, onion, and sage in bowl and stir to combine.
Place 1 tablespoon apple mixture in center of each breast ad roll up, enclosing filling completely. Secure with wooden toothpicks and place, seam-side-down, in single layer in prepared pan. Brush with melted butter and set aside.
To make glaze, melt 4 tablespoons butter in small saucepan and stir in apple jelly, orange juice, and sherry. Simmer 3 minutes until jelly is completely melted.
Bake chicken in preheated oven, basting frequently with glaze, 30-45 minutes or until no longer pink inside. Remove toothpicks before serving.
(Recipe from Gold Kist Farms)
Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Jan 18, 1998
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