Apple Stuffed Chicken Breasts With Noodles And Fennel - cooking recipe

Ingredients

2 tbsp raisins
1 None apple, cored and finely diced
2 tbsp lemon juice, divided
4 None chicken breast fillets (about 1/3 lb each), pocket cut into the center of each
2 tbsp olive oil
2/3 cup red wine
1 cup chicken stock
1/2 cup apple juice
3 tsp cornstarch, mixed with a little water to a smooth paste
1 lb fresh egg noodles
3 tbsp butter, divided
None None Pinch of freshly grated nutmeg
6 sprigs fresh flat-leaf parsley, finely chopped
1 None large fennel bulb (about 3/4 lb), thinly sliced, green top reserved for garnish

Preparation

Preheat the oven to 350\u00b0F. In a bowl, mix the raisins, apple and 1 tbsp lemon juice. Season the chicken with salt and black pepper and spoon the raisin mixture into the pocket. Close with toothpicks.
Heat the oil in a non-stick frying pan and saute the chicken for 5 mins, turning, until browned. Transfer to a roasting pan and roast for 8-10 mins. Add the wine, stock and apple juice to the juices in the frying pan. Bring to a boil and simmer gently for 5 mins. Stir in the cornstarch and season with salt and black pepper, cook until thickened.
Meanwhile, cook the noodles in boiling salted water according to the package instructions. Drain. Heat 1 tbsp butter in a frying pan and cook the noodles for 5 mins. Season with salt, black pepper and nutmeg and stir in the parsley.
Heat 2 tbsp butter in a non-stick frying pan and saute the fennel for 3-4 mins, turning. Stir in 1 tbsp lemon juice and season with salt and black pepper.
Arrange the chicken, noodles and fennel on serving plates. Drizzle with sauce and garnish with fennel greens.