My 1st Stuffing Job

Over the weekend, I made apple stuffed chicken breast which recipe I found from the dearest allrecipes.com. It was made on a whim as I only had 40 minutes before rushing off to catch The Dark Knight (which was grand by the way)

This is how it looked like after 3 hours of being left on the table – kinda dried up. The sauce (as it contains cornstarch) also became kinda weird. Heated them both in the microwave (separately of course) and it turned out okay… eating it immediately would definitely made it much yummier!

Reviews by others led me to think that the original recipe was pretty bland so I added allspice, a little basil, paprika (since I didn’t have curry powder), cinnamon, brown sugar & a tiny tinge of garlic salt to the stuffing mixture. Those’re the only additions =)

 

Apple Stuffed Chicken Breast

(http://allrecipes.com/Recipe/Apple-Stuffed-Chicken-Breast/Detail.aspx)

Ingredients

 

2 skinless, boneless chicken breasts

1/2 cup chopped apple

2 tablespoons shredded Cheddar cheese

1 tablespoon Italian-style dried bread crumbs

1 tablespoon butter

1/4 cup dry white wine

1/4 cup water

1 tablespoon water

1 1/2 teaspoons cornstarch

1 tablespoon chopped fresh parsley, for garnish

(additional brown sugar, cinnamon, spices)

 

 

Instructions

 

1.      Combine apple, cheese, and bread crumbs. Set aside.

2.      Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

3.      Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

4.      Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.