Thursday, December 11, 2008

Apple Stuffed Chicken Breast


2 Skinless boneless chicken breasts
1/2 cup chopped apple
2 Tablespoons shredded Cheddar Cheese
1 Tablespoon Italian-style dried bread crumbs
1 Tablespoon butter
1/4 cup dry white wine
1 tablespoon water
1 1/2 teaspoon cornstarch
1 Tablespoon chopped fresh parsley (for garnish)

1. Combine apples, cheese and bread crumbs. Set aside
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts and roll up each breast. Secure with toothpicks
3. Melt butter in 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15-20 minutes or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken and garnish with parsley. Serve.

I was daring and tried this recipe last night. It was actually good! I did 3 chicken breasts and just made a little more stuffing-- It has an interesting taste-- if you are expecting Turkey gravy you'll be disappointed. Its different than your usual meat and potato dinner. I served it with rice and skipped the garnish-- we do nothing fancy at my house! For the wine-- don't use cooking wine (Rachel Ray tip of the day). Use a Chardonay or Pinot -- they're super cheap -- and alot of recipes call for it.