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Home > Recipes
Recipes from Pilgrim's Kitchen
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Apple Stuffed Chicken Breasts
1989 Winning Taste Recipe Contest - First Place: Main Dish/Entree
Betty Hooley
Ingredients:
- 6 Pilgrim's Pride boneless, skinless chicken breasts
- 1 1/2 cups finely diced red or green apples
- 1/4 cup chopped golden seedless raisins
- 1/4 cup chopped pecans or walnuts
- 3 tablespoons minced onion
- 2/3 teaspoon rubbed sage
Apple Glaze:
- 1/4 cup orange juice concentrate
- 1/4 cup butter or margarine
- 1/3 cup apple jelly
- 1/4 cup dry sherry
Directions:
Place chicken breasts between sheets of waxed paper and pound with rolling pin or meat mallet until 1/4-inch thick. Make apple stuffing by combining apples, raisins, nuts, onion and sage. Place a spoonful of stuffing on each chicken breast and roll, tucking in all sides; secure with wooden picks if necessary. Bake chicken, uncovered, in a preheated 350ºF oven for about 45 minutes, brushing frequently with Apple Glaze.
6 servings
Apple Glaze:
Combine all ingredients in a small saucepan and simmer 2 to 3 minutes. Makes 1 cup.
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