APPLE, CURRANT, AND CARAWAY STUFFED CHICKEN BREASTS
Steps:
- Make stuffing:
- Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute. Add onion and sauté, stirring, until softened, about 6 minutes. Add apple and celery and sauté, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.
- Stuff chicken:
- Preheat oven to 425°F.
- Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
- Cut a pocket in each breast half:
- Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.
- Cook chicken:
- Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
- Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
- While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute. Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
- Let chicken stand 5 minutes, then cut each breast half diagonally into thirds. Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.
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Eze Chizoba
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Kyng James
[email protected]I'm not a big fan of caraway seeds, but I really liked this recipe. The stuffing was still flavorful without being overpowering.
MD.Arafat Yeasin
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the whole family loves it.
almaz yimer
[email protected]This recipe is a keeper! I will definitely be making it again.
Mohammad Shawon
[email protected]I love this recipe! It's so easy to make and the chicken is always so tender and juicy.
argyro papadopoulou
[email protected]This is a delicious and easy-to-make recipe. I would definitely recommend it to others.
Waad Elfky
[email protected]I've made this recipe several times and it's always a hit. It's a great dish to serve for company.
Dustin Randall
[email protected]I made this recipe for my family and they loved it. Even my picky kids ate it all up.
Bella Brooklynn
[email protected]This recipe is a great way to use up leftover chicken. I made it with some roasted chicken I had in the fridge and it turned out great.
Rohaan Cafe
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe. The stuffing was so good that it made me forget that I was eating chicken.
angel and aaron
[email protected]This is one of my favorite chicken recipes. It's easy to make and always comes out great. I love the combination of flavors in the stuffing.
Will West
[email protected]I made this recipe for a dinner party and it was a hit! The chicken was cooked perfectly and the stuffing was delicious. My guests raved about it.
Muzamil Karim
[email protected]This apple-currant-and-caraway stuffed chicken breast recipe is a delightful and flavorful dish. The chicken was juicy and tender, and the stuffing was a perfect combination of sweet, tart, and savory. I would definitely make this recipe again.