Apple Raisin Stuffed Chicken Breast Recipes

APPLE STUFFED CHICKEN BREAST

Steps:

• Combine apple, cheese, and bread crumbs. Set aside.
• Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
• Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
• Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

APPLE-STUFFED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness. Combine 1/2 teaspoon salt and pepper; sprinkle over both sides of chicken. Set aside. , In a small nonstick skillet, saute onion and garlic in 1 tablespoon butter until tender. Add apple; saute 1 minute longer. Stir in the bread crumbs, basil, rosemary and remaining salt; heat through. , Top each piece of chicken with 3 tablespoons apple mixture. Roll up and secure with toothpicks; coat with flour. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on all sides. Remove and keep warm. , Stir apple juice and sherry or additional juice into pan, stirring to loosen any browned bits. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. , Remove chicken to a serving platter; discard toothpicks. Add remaining butter to pan juices; whisk until blended. Serve with chicken.

RAISIN RICE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
• Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

APPLE STUFFED CHICKEN

Steps:

• Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil. , In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon zest. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.

APPLE-RAISIN STUFFED CHICKEN BREAST

Steps:

• In saucepan, over medium-high heat, heat 1/3 c chicken broth and 2 tbsp margarine until margarine melts. Stir in stuffing mix, apple and raisins; mix well.
• Divide mixture evenly among 4 chicken pieces. Roll up; secure with toothpicks.
• In skillet, over medium-high heat, melt remaining margarine. Brown chicken on all sides; remove.
• Blend flour and tarragon into margarine in skillet. Gradually add remaining broth, stirring constantly until mixture thickens and boils. Return chicken to skillet; reduce heat.
• Cover; simmer 20 minutes or until done.

ERIKA'S APPLE-STUFFED BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees Heat up oil and butter in a pan on medium heat. Finely chop the garlic, onion, and apple and add to the pan. Add a pinch of salt and pepper and sautee ingredients until they cook down enough for the moisture to come out. Finely chop the fresh sage and parsley and add. Chop up the slice of bread into small cubes and add to the mixture along with the breadcrumbs. Add the chicken broth to bind the ingredients. Then add the freshly grated cheese. Lastly, add the wine and allow for this to simmer for at least a minute. The end result will be a wet mixture - you should be able to bind it with your hand. Put this mixture into a bowl and set aside. Slice the chicken breast in half like a hot dog bun, making sure not to cut all the way through to other side. Season both sides of the chicken with salt, pepper, onion and garlic powder. Once the mixture is cool enough to handle, stuff it into the chicken breast and seal it with the toothpicks. Dust the chicken with a little flour and breadcrumbs and sear both sides until browned. Remove from heat and place the chicken onto an oiled baking sheet and bake it for about 10 minutes on each side or until browned. Keep the heat on the pan and add a splash of white wine and chicken broth to deglaze. This will create the gravy to go on top of the chicken. After the chicken has cooked for ten minutes, remove from the sheet and place it on a large piece of tinfoil on top of the baking sheet and seal the foil to contain more heat. Bake for another fifteen minutes or until the stuffing is steaming hot. Remove from heat and serve on a plate along with any vegetable or side-dish. Pour the gravy over the chicken and enjoy.