Apple-Bacon Stuffed Chicken Breasts

Ingredients

  bacon slices, diced
1/2  cup peeled, chopped Granny Smith apple
1/2  cup dried cranberries, divided
1  tablespoon fine, dry breadcrumbs
1/2  teaspoon poultry seasoning
1/2  teaspoon ground cinnamon
4  skinned and boned chicken breast halves
2  tablespoons butter or margarine
1  cup apple juice
2  tablespoons apple brandy or apple juice
1/4  teaspoon salt
2  teaspoons cornstarch
1  tablespoon water
1/4  cup coarsely chopped pecans
2  tablespoons chopped fresh parsley

Procedure

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.

Sauté chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients.

Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean.

Melt butter in skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm.

Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley

Serving Information

• Serves: 4
• Fat: g
• Calories: