Apple-Bacon Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Stuffed chicken breast halves with chopped Granny Smith apples and crispy bacon for a satisfying supper that pairs well with a variety of side dishes. Ingredients:
2 bacon slices, diced |
1/2 cup peeled, chopped granny smith apple |
1/2 cup dried cranberries, divided |
1 tablespoon fine, dry breadcrumbs |
1/2 teaspoon poultry seasoning |
1/2 teaspoon ground cinnamon |
4 skinned and boned chicken breast halves |
2 tablespoons butter or margarine |
1 cup apple juice |
2 tablespoons apple brandy or apple juice |
1/4 teaspoon salt |
2 teaspoons cornstarch |
1 tablespoon water |
1/4 cup coarsely chopped pecans |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
2. Sauté chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients.
3. Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean.
4. Melt butter in skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm.
5. Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley.
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