Stuffed Chicken Breasts with Apple Cider Gravy


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Stuffed Chicken Breasts with Apple Cider Gravy
Stuffed Chicken Breasts with Apple Cider Gravy
Ingredients
Stuffed Chicken Breasts:
1 (32- oz.) container Kitchen Basics Chicken Stock
4 tbsp. butter, divided
1 large green apple, peeled, cored and chopped
3/4 cup chopped celery
3/4 cup chopped onion
1/3 cup fresh apple cider
6 cups cubed rustic French bread (in our Bakery), lightly toasted
3 tbsp. pure maple syrup, divided
1 tbsp. chopped fresh sage, divided
1 tbsp. chopped fresh thyme, divided
1 tbsp. chopped fresh rosemary, divided
4 Raley's boneless, skinless chicken breast fillets
Sea salt to taste
Freshly ground pepper to taste

Cider Gravy:
2 tbsp. butter
2 tbsp. flour
1½ cups reduced stock (from above)
1/2 cup fresh apple cider
Remaining chopped fresh herbs (from above)
Sea salt to taste
Freshly ground pepper to taste
Directions

Prep: 30 minutes, Cook: 45 to 50 minutes, Serves: 4

1. To prepare stuffed chicken breasts, boil stock in a medium saucepan until reduced to 2 cups; set aside.

2. Preheat oven to 375°F and spray a 13-by-9-inch shallow casserole dish with nonstick cooking spray.

3. Melt 3 tbsp. butter in a medium skillet. Add apple, celery and onion; sauté for 10 minutes to soften.

4. Stir together 1 cup reduced stock and cider; drizzle over bread cubes. Add cooked produce, 1 tbsp. syrup and 1 tbsp. herbs; toss lightly to mix.

5. Meanwhile, cover chicken breasts with plastic wrap and pound with a meat mallet until 1/4-inch thick. Season to taste with salt and pepper.

6. Spread about 1/2 cup stuffing mixture onto each chicken breast and roll up tightly; secure with kitchen string.

7. Brown chicken on both sides in remaining 1 tbsp. butter; place in prepared dish and surround with stuffing. Top with remaining 1 tbsp. syrup and 1 tbsp. herbs. Bake for 30 to 35 minutes or until chicken reaches 165°F on a meat thermometer.

8. While chicken is cooking, make Cider Gravy. Melt butter in a medium saucepan and cook until lightly browned. Stir in flour and cook for 1 minute.

9. Whisk in reduced stock and cider. Simmer over low heat, stirring occasionally, for 10 minutes. Stir in herbs and season to taste with salt and pepper.

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