I was concerned when pounding these chicken breasts that the meat would be too thing to withstand the 30 minute cook time. I hate having overcooked, dry chicken.
The stuffing was lovely actually. I used red delicious apples. For the bread, I used a standard white bread.
I did opted to use fresh rosemary and basil. This was only because my basil plant is growing like a weed and I have way too much of it!
The stuffing ingredients blend well and provide a nice soft stuffing for the chicken.
The chicken browns beautifully with the flour coating.
The apple juice and sherry mix nicely to make a thin sauce.
The chicken was very moist and delicious. I was impressed with the meal!
Thankfully that was not the case!
APPLE STUFFED CHICKEN BREASTS
6 Chicken Breasts, Boned, Skinned and Split
1 Medium Onion
1 Clove Garlic
2 Medium Apples, Peeled, Cored and Grated
3 Tablespoons Butter
1 Cup Soft Bread Crumbs
1 Teaspoon Salt
1/2 Teaspoon Rosemary
1/2 Teaspoon Basil
Flour
3 Tablespoons Butter
3/4 Cup Apple Juice
2 Tablespoons Cognac or Sherry
Place chicken breasts between waxed paper and pound with a melt until thin. Finely chip onion and garlic. Melt 3 tablespoons butter in a large skillet; sauté onion and garlic until golden. Add grated apple, bread crumbs, salt, rosemary, and basil. Stir over low heat until thoroughly mixed. Spoon 2 or 3 spoonfuls of the apple mixture on inside of chicken breasts. Roll up, tucking in the ends and secure with kitchen string. Coat with flour. Heat remaining 3 tablespoons butter in skillet. Brown chicken rolls well on all sides. Add apple juice and cognac to pan, scraping up the bits. Simmer with chicken, covered for 25 to 30 minutes. Remove string and arrange on platter. Spoon juices over chicken and serve.