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RECIPES/Family Entrees
Apple Stuffed Pecan Crusted Chicken
3-4 Boneless Chicken Breasts


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

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*

Cranberry Sauce:

1/4 Cup of Finely Chopped Dried Cranberries
1 Cup of Chicken Broth
1/2 Cup of Orange Juice
1/4 Cup of Lemon
Cut bread slices in cubes and toast in the oven. In a small saucepan, combine chicken broth, butter, chopped celery and onions. Saute 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 Mayonnaise, 2 Tablespoons of Deli style mustard and 2 tablespoons of honey) and roll in pecan crust mixture.

Preheat oven to 400 degrees and bake for approximately 30-35 minutes. Serve with cranberry sauce

For Cranberry Sauce - Combine ingredients in a small saucepan over medium heat and cook down until thickened - stirring occasionally. Drizzle gravy over chicken breast!

Servings: 3-4

Nutritional information per serving

No nutrition information available

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