Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Apple-Bacon Stuffed Chicken Breasts
| 1 bacon slice, cooked, then diced |
| 1/4 cup peeled, chopped Granny Smith apple |
| 1/4 cup dried cranberries, divided |
| 1/2 tablespoon fine, dry breadcrumbs |
| 1/4 teaspoon poultry seasoning |
| 1/4 teaspoon ground cinnamon |
| 2 chicken breasts |
| 2 tablespoons butter |
| 1/2 cup apple juice |
| 1 tablespoon apple brandy or apple juice (I used juice) |
| 1/8 teaspoon salt |
| 1 teaspoon cornstarch |
| 1/2 tablespoon water |
| 2 tablespoons coarsely chopped pecans |
| 1 tablespoon chopped fresh parsley |
Cook bacon in large skillet over medium heat until crisp; remove, reserving 1/2 tablespoon drippings in skillet. Crumble bacon when cool.
Saute chopped apple in reserved drippings about 2 minutes; Remove from heat; stir in bacon, 2 tablespoons cranberries, and next three ingredients.
Cut a horizontal slit thru the thickest portion of each breast, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean.
Melt butter; add chicken and cook 5-8 minutes per side or until done. Remove and keep warm.
Add remaining 2 tablespoons cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and water until smooth; stir into juice mixture and cook, stirring constantly, one minute or until thickened. Spoon over chicken and sprinkle with pecans and parsley.