Yield: 6 Servings
|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|
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