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
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
