Apple Stuffed Pecan Crusted Chicken
You will need:
3-4 Boneless Chicken Breasts
Stuffing Mixture (recipe follows)
Pecan Crusting (recipe follows)
Cranberry Glaze (recipe follows)
Stuffing:
6-8 Slices of Bread
1 Cup of Chicken Broth
2 Tablespoons Butter
1/4 Cup of Chopped Celery
1/4 Cup of Chopped Onion
1/2 Cup of Finely Chopped Apples
1/2 Cup of Finely Chopped Pecans
1 Teaspoon of Ground or Rubbed Sage
1/4 Teaspoon of Cinnamon
Cut bread slices in cubes and toast in the oven. In a small saucepan, combine chicken broth, butter, chopped celery and onions. Sautee over low-medium heat for about 6 minutes or until softened. In a medium bowl, add Sage and Cinnamon to toasted bread cubes. Add chopped apples. Add broth mixture and gently toss to coat bread cubes and set aside.
Butterfly cut the chicken breast and lightly pound the chicken out. Spoon stuffing mix in center of cut breast and fold over. Take 3 water soaked toothpicks to hold edges together.
Brush the entire breast in honey mustard (1/4 Cup of Mayonaisse, 2 Tablespoons of Deli style mustard and 2 tablespoons of honey) and roll in pecan crust mixture (recipe follows)
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Pecan Crust:
1/2 Cup of Finely Chopped Pecans
1/2 Cup of Graham Cracker Crumbs
1/4 Cup of Brown Sugar
4 Tablespoons (1/2 Stick) of Butter
*Melt butter and mix all ingredients with a fork*
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Preheat oven to 400 degrees. Place breasts on a foil lined baking sheet and bake for approximately 30-35 minutes. Serve with cranberry sauce (recipe follows)
Cranberry Gravy:
1/4 Cup of Finely Chopped Dried Cranberries
1 Cup of Chicken Broth
1/2 Cup of Orange Juice
1/4 Cup of Lemon Juice
Combine ingredients in a small saucepan over medium heat and cook down until thickened - stirring occasionally. Pour over chicken breast or use as a dip in a ramekin.
