Ingredients
Stuffing:
1 (32 ounce) container chicken broth
6 cups rustic sourdough bread, cut into 1/2-inch cubes
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
4 tablespoons butter, divided
1 Granny Smith apple, peeled, cored and coarsely chopped
3/4 cup celery, chopped
1/2 cup onion, chopped
3 tablespoons GOLDEN BLOSSOM HONEY, divided
1/3 cup apple juice
2 whole chicken breasts, halved, skinned and boned
Apple Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups reduced broth (see stuffing ingredients)
1/2 cup apple juice
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
salt and pepper to taste
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
In a medium saucepan, boil chicken broth on medium high until reduced to about 2 1/2 cups. Set aside.
Place bread cubes in a large bowl. In a small bowl mix together sage, thyme and rosemary.
In a medium skillet, melt 3 tablespoons of the butter. Add apples, celery and onions. Sauté until they soften, about 10 minutes. Drizzle with 2 tablespoons honey. Stir to combine and add to bowl with bread cubes. Sprinkle 1 1/2 tablespoons of mixed herbs on top. Toss. Add 1 cup reduced broth and 1/3 cup apple juice. Toss lightly to mix.
Place chicken breasts between plastic wrap or in a large baggie and pound with a meat mallet until 1/4-inch thick. Season with salt and pepper. Spread about 1/3 cup apple stuffing on each breast. Roll up lengthwise and tie securely with kitchen string.
Heat remaining tablespoon of butter in a large skillet. Cook chicken until well browned on all sides. Place in prepared pan, surround with remaining stuffing. Drizzle chicken with remaining 1 tablespoon of honey and sprinkle with remaining 1/2 tablespoon mixed herbs.
Bake 30 minutes or until chicken is no longer pink inside. To serve, remove string from chicken, slice breasts and drizzle with gravy.
Apple Gravy:
Heat butter in a saucepan until butter just begins to brown. Whisk in flour and cook for 1 minute. Add broth and apple juice. Simmer over a low heat, whisking occasionally for about 10 minutes. Add herbs, season with salt and pepper.
Serves: 4
