Glazed Apple Stuffed Chicken Breasts Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes

Glazed Apple Stuffed Chicken Breasts

From Dorothy McNett's Recipe Book at This was so well received in a recent cooking class...everyone loved it!

2 apples, thinly sliced
1 small onion, sliced
1 tablespoon olive oil or butter
1 tablespoon sweet dessert wine, if desired
1/4 teaspoon fine sea salt
freshly ground pepper
snipped fresh sage leaf, or 1/2 teaspoon dried

2 skinned and boned chicken breasts
1 teaspoon good quality prepared mustard, or other tapenade or spread
fresh spinach leaves

1-2 tablespoons olive oil or butter
2-3 tablespoons apple brandy or white wine or apple juice

Slice the apples and the onions thinly. In small frypan heat the olive oil and then saute the apple and onion slices a few minutes to soften and to brown just a bit, adding the sweet dessert wine if using. Sprinkle with salt, pepper and sage. Set aside. Gently pound out the chicken breasts to about 1/4 inch thickness, cutting each in half if they are large. Spread the "inside" with the mustard. Arrange 1-2 slices of green leaves over the mustard and then arrange some apple and onion slices over the spinach. Roll up as tightly as you can, tying with linen cooking twine to make fairly evenly shaped bundles. Sprinkle with paprika and more salt and pepper if desired. In heavy bottomed skillet or saute pan, heat the olive oil or butter, adding enough to coat the bottom of the pan. Place chicken in hot pan and cook, loosely covered, about 3-5 minutes on each side, or until nicely browned and cooked throughout. When done, remove bundles to a serving platter. Pour the brandy or juice into the hot pan and cook and stir using your silicone spatula to bring up all of the browned bits remaining, and to make a glaze. Pour this over the chicken, remove the strings, and serve! Each bundle could be sliced into about 4 pieces, which makes it even more attractive as you can see the rolled effect. Also great for a finger food when served cold.

Recipe created 2008-09-11.

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