Apple-Pecan Stuffed Chicken Breasts
Start-to-finish: 1 hour, 20 minutes
(35 minutes active)
3 boneless, skinless chicken breasts, cut in half lengthwise, salted
1½ cups finely diced Granny Smith apples
1/4 cup golden seedless raisins
1/4 cup chopped pecans
3 tablespoons minced onion
1/4 cup orange juice concentrate
1/4 cup margarine
1/4 cup apple jelly
1/4 cup dry sherry or chicken stock
Pound chicken breast halves to ¼-inch thickness. In a medium bowl, combine apples, raisins, pecans, and onions; mix well. Place spoonful of stuffing on each chicken breast. Roll breast and secure with toothpicks. Prepare a 2-quart baking dish with cooking spray. Bake uncovered at 350 F for 45 minutes. Brush frequently with apple glaze.
Meanwhile, place ½ cup of the apple glaze and leftover stuffing in a small skillet and cook on medium-low until apples are golden brown and soft.
To make apple glaze, place all glaze ingredients into a small saucepan. Bring to a boil; then simmer for 2 to 3 minutes.
To serve, place a spoonful of cooked stuffing onto a plate and top with stuffed chicken breast.