This makes a lot of apple filling. But instead of cutting a pocket in the breast, I pounded them to even thickness, salted and peppered them, and browned 4-5 minutes on each side, kept them warm while making the sauce, then put the apple filler and sauce on top. This recipe was written before it became hard to find 4 ounce chicken breasts. To keep the portion size, cut 8 ounce breasts in half. Really delicious. I'll freeze some of my apples from an abundant fall crop and use them this winter for this dish. Great with CL's Buttermilk Mashed Potatoes and Snap Pea and Radish Saute.
I found the flavor of this recipe to be excellent. The filling made more than enough for the four breasts. I put a spoon full on top of each breast then a spoonful of the sauce.I also used Apple cider instead of juice. I will make this again, and time myself better if making for company. I served this with parsley potatoes and green peas! awsome flavor! We all loved it!Read More