Stuffed Chicken Breasts with Sweet-and-Sour Tomato Sauce

Recipe from Southern Living

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  • 1 small onion, chopped
  • 4 tablespoons olive oil, divided
  • 1 cup chopped walnuts
  • 2 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1/4 cup firmly packed brown sugar
  • 2 cups chicken broth
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon saffron
  • 6 skinned and boned chicken breast halves
  • 1 McIntosh apple, chopped
  • 1 cup cooked country ham, chopped
  • 1 teaspoon chopped fresh thyme
  • Garnishes: fresh thyme and basil sprigs


  1. Saute onion in 2 tablespoons hot olive oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until tender. Add walnuts and garlic; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring often, 5 minutes.
  2. Add brown sugar and next 5 ingredients. Reduce heat, and simmer, stirring often, 30 minutes or until thickened; cool slightly.
  3. Pulse mixture in a blender or food processor 3 or 4 times or until smooth; keep warm.
  4. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  5. Toss together apple, ham, and thyme. Spoon 1 heaping tablespoon of apple mixture onto each chicken breast; roll up, securing with wooden picks.
  6. Heat remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat; add chicken, and cook 2 minutes on each side. Reduce heat; cover and cook 7 to 10 minutes or until done. Drizzle with sauce. Garnish, if desired.
  7. Prep: 20 min., Cook: 1 hr.
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