Pecan Apple Stuffed Chicken Breast
1/2 c. herb seasoned stuffing mix
1/2 c. chopped pecans
1 apple, grated
1/2 c. golden raisins
2 Tbsp. melted butter
1 tsp. chicken stock
salt and pepper to taste
apple juice
6 chicken breasts, skinless, boneless and flattened gently
Sauce:
1 onion, chopped
1/2 stick butter
1/2 lb. mushrooms, sliced
1/4 c. brandy
1 Tbsp. flour
1 c. heavy cream
Combine all ingredients, adding only enough juice to hold stuffing together. Divide stuffing into 6 parts. Sprinkle chicken breast with salt, pepper, garlic powder and paprika. lace 1 part stuffing in center of each breast. Roll and
secure with toothpick. Roll stuffed breast lightly in flour.
In pan, you will bake breast; melt 1/2 stick butter. Roll stuffed breast in butter and bake at 325 degrees for 1 hour and 15 minutes. Baste. Serve with brandy cream sauce ladled on top.
Decorate with parsley and crab apples.
Brandy Cream Sauce: Saute onion in butter; add mushrooms and continue sauteing. In brandy warmer, warm brandy;
pour over and ignite. When flames are out, add flour and cook. Add cream and continue cooking until thick.