Apple-Bacon Stuffed Chicken Breasts - cooking recipe

Ingredients
    2 slices bacon, diced
    1/2 cup peeled chopped granny smith apple
    1/2 cup dried cranberries, divided
    1 tablespoon fine dry breadcrumb
    1/2 teaspoon poultry seasoning
    1/2 teaspoon ground cinnamon
    4 boneless skinless chicken breast halves
    2 tablespoons butter or 2 tablespoons margarine
    1 cup apple juice
    2 tablespoons apple brandy or 2 tablespoons apple juice
    1/4 teaspoon salt
    2 teaspoons cornstarch
    1 tablespoon water
    1/4 cup coarsely chopped pecans
    2 tablespoons chopped fresh parsley
Preparation
    Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
    Saute 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.
    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.
    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.
    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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