Tuesday, 22 November 2011

Chicken With Apple Stuffing

·         2 ½  cup apple juice
·         1 bunch green onion, chopped
·         4 tbsp parsley, minced
·         4 granny smith apples, peeled and chopped
·         8 boneless chicken breasts, halved
·         4 tbsp butter
·         1 cup whole wheat bread crumbs
·         ½ tsp salt
·         2 tbsp cornstarch
·         Hot cooked rice
        In a large skillet over medium-high heat, melt 2 tbsp of the butter. Add the onions and sauté, stirring for about 3 minutes. Remove from heat. Stir in half cup apple juice and the chopped apples, bread crumbs, parsley, and salt. Mix well. Remove mixture to a bowl and set aside. Wipe pan. Flatten the chicken breast halves by pounding between pieces of plastic wrap (I put them in an open food storage bag, one at a time, and gently pound until flat). Divide the crumb mixture evenly over the center of each piece of chicken. Roll up, tucking the ends under. Secure rolls with toothpicks. Add the remaining butter to the pan over medium-high heat. When the butter is melted, add the chicken rolls. Cook until browned on all sides. Add half cup apple juice. Cover, reduce heat to a simmer and cook slowly for 45 minutes. Transfer to a serving dish and remove the toothpicks. Add the cornstarch to the pan juices; stir until smooth. Stir in the remaining apple juice; bring to a boil. Cook stirring until the sauce is thickened. Serve chicken rolls with hot cooked rice and sauce. Garnish with parsley sprigs, if desired.