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Apple-Stuffed Chicken Breasts

When my family asks me to serve chicken for dinner, I usually prepare these elegant stuffed chicken rolls. I can easily double the recipe for a crowd.

6 ServingsPrep: 35 min. Cook: 30 min.

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons butter, divided
1 medium apple, peeled and grated
3/4 cup soft bread crumbs
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 cup all-purpose flour
1/2 cup unsweetened apple juice
1 tablespoon sherry or additional unsweetened apple juice

Directions

Flatten chicken to 1/4-in. thickness. Combine 1/2 teaspoon salt and
pepper; sprinkle over both sides of chicken. Set aside.
In a small nonstick skillet, saute onion and garlic in 1 tablespoon
butter until tender. Add apple; saute 1 minute longer. Stir in the
bread crumbs, basil, rosemary and remaining salt; heat through.
Top each piece of chicken with 3 tablespoons apple mixture. Roll up
and secure with toothpicks; coat with flour. In a large nonstick
skillet, cook chicken in 1 tablespoon butter until browned on all

2 of 2

Apple-Stuffed Chicken Breasts (continued)

Directions (continued)

sides. Remove and keep warm.
Stir apple juice and sherry or additional juice into pan, stirring to
loosen any browned bits. Return chicken to pan. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until chicken
juices run clear.
Remove chicken to a serving platter; discard toothpicks. Add
remaining butter to pan juices; whisk until blended. Serve with
chicken. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 143 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 497 mg sodium, 14 g carbohydrate, 1 g fiber, 7 g protein.