Apple stuffed chicken breasts

Yield: 6 Servings

Measure Ingredient
6 \N 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
\N \N 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

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