Oct 23, 2006

Chicken Breasts With Apple Stuffing

For a complete meal, serve the chicken breasts with steamed broccoli or carrots and a green salad on the side.

2 tablespoons vegetable oil

4 4-ounce skinless, boneless chicken breasts halves

2 slices whole-grain bread, cut into 1/2-inch cubes

1 Granny Smith apple, cored and diced

1/2 cup chicken broth

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon salt, plus more for seasoning

1/4 teaspoon ground black pepper, plus more for seasoning

Preheat oven to 400 [degrees] F.

Coat a shallow baking pan with vegetable oil.

Using a sharp knife, slice horizontally through the middle of each piece of chicken (like you're slicing a bagel), stopping before you cut all the way through.

Spread open chicken pieces, press down gently with the palm of your hand and place on prepared pan..

Mix remaining ingredients well in a large bowl. Spoon onto one half of each piece of chicken, then fold other half over. Season to taste with additional salt and pepper.

Bake 30 minutes, or until chicken is cooked through.

Serves 4

1 comment:

Anonymous said...

You missed the walnuts in the dressing.