Ingredients:
- 1 1/2 celery ribs, sliced crosswise 1/8 inch thick
- 1/2 cup coarse fresh rye bread crumbs (with or without seeds)
- 6 skinless boneless chicken breast halves (2 lb)
Directions:
- Make stuffing: Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute. Add onion and sauté, stirring, until softened, about 6 minutes. Add apple and celery and sauté, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.
- Stuff chicken: Preheat oven to 425°F.
- Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
- Cut a pocket in each breast half: Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.
- Cook chicken: Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
- Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
- While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute. Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
- Let chicken stand 5 minutes, then cut each breast half diagonally into thirds. Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.91 Kcal (1164 kJ) | ||
| Calories from fat | 123.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.78g | 21% | |
|---|---|---|---|
| Cholesterol | 104.45mg | 35% | |
| Sodium | 841.58mg | 35% | |
| Potassium | 589.64mg | 13% | |
| Total Carbs | 7.9g | 3% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 31.07g | 62% | |
| Vitamin C | 8.1mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 98.06 Kcal (411 kJ) | ||
| Calories from fat | 43.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 21% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 35% | |
| Sodium | 296.94mg | 35% | |
| Potassium | 208.05mg | 13% | |
| Total Carbs | 2.79g | 3% | |
| Sugars | 1.45g | 16% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 10.96g | 62% | |
| Vitamin C | 2.9mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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