CranApple-Stuffed Chicken Breasts
2 slices bacon, diced
1/2 cup peeled, chopped Granny Smith apples
1/2 cup dried cranberries, divided
2 Tbs panko bread crumbs
1/2 tsp cinnamon
1/4 tsp sage
1/4 tsp thyme
1/4 tsp marjoram (or oregano)
4 boneless, skinless chicken breasts
2 Tbs + 2 tsp unsalted butter, divided
1 cup apple cider or juice
2 Tbs apple brandy
1/4 tsp kosher salt
2 tsp cornstarch
1 Tbs water
1/4 cup chopped pecans
2 Tbs fresh parsley, chopped
In large skillet, cook bacon until crisp. Remove and drain, reserving drippings.
Sauté chopped apple in drippings over medium-high heat for 4 minutes, until tender. Remove from heat and stir in bacon, 1/2 cup cranberries, panko, cinnamon, sage, thyme and marjoram.
Cut a slit through the thick end of each chicken breast, forming a pocket. Stuff 1/4 of the apple mixture into each breast.
Wipe skillet clean and melt 2 Tbs butter over medium-high heat. Add chicken breasts and cook 8 - 10 minutes on each side or until done. Remove chicken and keep warm.
To the skillet, add remaining 1/4 cup cranberries, apple cider, apple brandy and salt. Make a slurry of the cornstarch and water and stir into the skillet. Cook for 1 minute more until sauce thickens and is glossy. Finish sauce with 2 tsp cold unsalted butter. Spoon over chicken and sprinkle with chopped pecans and parsley. Serve hot.
1/2 cup peeled, chopped Granny Smith apples
1/2 cup dried cranberries, divided
2 Tbs panko bread crumbs
1/2 tsp cinnamon
1/4 tsp sage
1/4 tsp thyme
1/4 tsp marjoram (or oregano)
4 boneless, skinless chicken breasts
2 Tbs + 2 tsp unsalted butter, divided
1 cup apple cider or juice
2 Tbs apple brandy
1/4 tsp kosher salt
2 tsp cornstarch
1 Tbs water
1/4 cup chopped pecans
2 Tbs fresh parsley, chopped
In large skillet, cook bacon until crisp. Remove and drain, reserving drippings.
Sauté chopped apple in drippings over medium-high heat for 4 minutes, until tender. Remove from heat and stir in bacon, 1/2 cup cranberries, panko, cinnamon, sage, thyme and marjoram.
Cut a slit through the thick end of each chicken breast, forming a pocket. Stuff 1/4 of the apple mixture into each breast.
Wipe skillet clean and melt 2 Tbs butter over medium-high heat. Add chicken breasts and cook 8 - 10 minutes on each side or until done. Remove chicken and keep warm.
To the skillet, add remaining 1/4 cup cranberries, apple cider, apple brandy and salt. Make a slurry of the cornstarch and water and stir into the skillet. Cook for 1 minute more until sauce thickens and is glossy. Finish sauce with 2 tsp cold unsalted butter. Spoon over chicken and sprinkle with chopped pecans and parsley. Serve hot.
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