In looking around on the web for a new chicken dish, I came across a recipe for stffed chicken breasts. WHY have I not made these before? Oh my goodness! They are so easy to make and everyone ranted and raved about how deliecious they tasted. Mark said they taste a lot like a Thanksgiving turkey dinner. The good thing, though, is that they are not made with lots of bread crumbs!
The first thing you need to do is take the breast in your hand and slice it about midway through…make a slice from about one inch from the top to one inch from the bottom. Just be careful to try to stay in the middle of the thickness of the breast so the stuffing doesn’t all fall out.
I made my recipe a little different than the one I found. Here is what I used.
4 boneless, skinless chicken breasts
1/2 apple diced into small pieces (the Scotties enjoyed the other half!)
2 Tablespoons Cheddar cheese
2 Tablespoons Italian flavored bread crumbs
1 teaspoon granulated onion (I cannot even begin making stuffing without onion!)
2 Tablespoons grated carrot
2 Tablespoons pecans, chopped
Mix the stuffing ingredients together until well mixed. Drop stuffing mix into “pockets” in chicken breasts, tapping to make sure the mix fills the cavity. Once cavity is full, use toothpicks to seal the pocket together.
In a large skillet or small roasting pan, heat one Tablespoon of olive oil. Carefully add the chicken breasts and cook on medium flame until breasts are nicely browned. Remove the breasts from the pan and add 1/2 cup white cooking wine and 1/2 cup water. Heat and stir to mix in the juices and pieces from browning the chicken. Add 1 teaspoon chicken base (or buillion) and continue stirring until everything is all liquid. Mix 1 Tablespoon cornstarch in water and add to the liquid in pan, stirring constantly. Once the mix thickens, place the chicken back into pan and place in oven @350 F. Bake for 35 to 40 minutes. Remove from pan and baste breasts with sauce.
The next time I make this, I think I will try to line the “pockets” with some baby spinach to add a little bit more color and flavor. Mark commented that the gravy didn’t have any fat..it was rich tasting, but not fatty at all. I made some steamed Italian style veggies and macaroni salad to go along with the chicken. I think mashed potatoes would be great, too, but I just didn’t feel like making them today.
If you try this, let me know what you think….it is low calorie and oh, so TASTY!