Apple Stuffed Chicken Breasts with Apple Gravy

Apples and fresh herbs enhance this spectacular chicken dish. A burst of apple flavor in the stuffing is irresistible.



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 Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


Preheat oven to 375°. Coat a 13 x 9-inch pan with non-stick cooking spray.
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