Stuffed chicken breast halves with chopped Granny Smith apples and crispy bacon for a satisfying supper that pairs well with a variety of side dishes.
2 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
How to Make It
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.