Monday, August 18, 2008

Chicken with Apple Stuffing

This chicken dish uses a basic stuffing recipe, with a slight twist. I wanted to do a stuffing that had a slight sweetness, but didn't want to pull too far away from my favorite stuffing recipe, which belongs to my sister-in-law, Marianne. Although some of the amounts are different, the ingredients are pretty much the same, with the added sweet-tartness of the apple. Try it! It's REALLY yummy!

4 boneless chicken breasts
4 tbs butter
2 apples, peeled, cored, and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp dried thyme
salt and pepper to taste
2-3 cups bread cubes
1 cup milk, more or less
1 can cream of chicken soup
1/2 soup can of milk
1/2 tsp dried thyme leaves
splash of white wine

Melt butter in a skillet. Add onions, celery, apples, thyme, salt, and pepper. Saute until softened. Add bread cubes and stir to combine. Remove from heat. Add milk a little at a time until bread is moistened, but not too wet. Let it cool slightly while preparing chicken.
Trim fat, if any, from chicken breasts. Place chicken breasts on your cutting surface. Holding the chicken flat with your entire hand, slice each piece of chicken horizontally so that you'll end up with a total of 8 pieces of chicken that are half as thick.
Place a huge mound of stuffing in the center of each chicken breast. Pull both ends up to meet, encasing the stuffing inside the chicken roll. Secure with a toothpick, if desired. Place in baking pan, seam side down.
Mix together soup, milk, wine, and thyme leaves. Pour sauce over chicken. Bake for 25-30 minutes or until cooked through.

I'd serve this with a steamed or roasted green vegetable and some cranberry sauce. Fabulous!

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