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ѕєα's posts with tag: apple
 Plump and juicy chicken breasts are filled with an aromatic fresh herb and fruit-studded stuffing. A hint of maple in the glaze and a burst of apple cider in the sauce pay homage to the glorious flavors of fall.
STUFFED CHICKEN BREASTS WITH APPLE CIDER GRAVY
32 oz. chicken stock
4 tb. butter, divided
1 lg. green apple, peeled, cored and chopped
3/4 c. chopped celery
3/4 c. chopped onion
1/3 c. fresh apple cider
6c. cubed french bread ,cubed (or potato/rosemary bread if you can find it)
3 tb. pure maple syrup, divided
1 tb. each: chopped fresh sage, thyme and rosemary, divided
4 boneless chicken breast fillets
S & P
Cider Gravy:
2 tb. butter
2 tb. flour
1 1/2c. reduced stock (from above)
1/2 c. fresh apple cider
1 tb. chopped fresh herbs (any mixture of above herbs)
S & P
Boil stock in a saucepan till reduced to 2 1/2c.; set aside. Preheat oven to 375 degrees and spray a 13 x 9 in. shallow casserole dish with nonstick cooking spray. Melt 3 tb. butter in a medium skillet. Add apple, onion and celery ; saute for 10 min. to soften. Stir together 1c. reduced stock and cider; drizzle over bread cubes. Add cooked produce, 1 1/2 tb. syrup and
1 1/2 tb. herbs; toss lightly to mix.
Meanwhile, cover chicken breasts with plastic wrap and pound with a meat mallet till 1/4 in. thick. Season to taste with S & P. Spread about 1/2 c. stuffing mixture onto each chicken breast and roll up tightly, secure with kitchen string. Brown chicken on both sides in remaining 1 tb. butter.; place in prepared dish, and surround with stuffing. Top with remaining 1 1/2 tb. syrup and 1 1/2 tb. herbs. Bake for 30-35 min. or till chicken reaches 165 degrees on a meat thermometer.
While chicken is cooking make cider gravy. Melt butter in a medium saucepan and cook till lightly browned. Stir in flour and cook for 1 min. Whisk in reduced stock and cider. Simmer over low heat, stirring occasionally, for 10 min. Stir in herbs and season to taste with S & P. Makes 4 servings.
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