Ingredients
-
2
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
4
-
2
-
1
-
2
-
1/4
-
2
-
1
-
1/4
-
2
Directions
Apple-Bacon Stuffed Chicken Breasts, The mix of the cranberry and apples makes this chicken breast out of this world , This was one of the BEST chicken dinners I’ve ever had – and I can’t believe it didn’t come from a restaurant! Amazing, can’t say enough yummy things about it Thank you!, OUTSTANDING ~ A REALLY GREAT CHICKEN DINNER! I really liked the sauce & would probably double it another time! I did use the apple brandy & found it added a nice flavor! Definitely a keeper of a recipe! Thanks so much for sharing it! [Tagged, made & reviewed, believe it or not, as part of my theme, This Little Piggy in the current Comfort Cafe]
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Steps
|
1
Done
|
Cook Bacon in a Large Skillet Over Medium Heat Until Crisp; Remove Bacon, Reserving 1 Tablespoon Drippings in Skillet. |
|
2
Done
|
Saut Chopped Apple in Reserved Drippings Over Medium-High Heat 4 Minutes. Remove from Heat; Stir in Bacon, 1/4 Cup Cranberries, and Next 3 Ingredients. |
|
3
Done
|
Cut a 3 1/2-Inch-Long Horizontal Slit Through the Thickest Portion of Each Chicken Breast, Cutting to, but not Through, Other Side, Forming a Pocket. Stuff Apple Mixture Evenly Into Each Pocket. Wipe Skillet Clean. |
|
4
Done
|
Melt Butter in Skillet Over Medium Heat. Add Chicken, and Cook 8 to 10 Minutes on Each Side or Until Done. Remove Chicken, and Keep Warm. |
|
5
Done
|
Add Remaining 1/4 Cup Cranberries, Apple Juice, Apple Brandy, and Salt to Skillet. Stir Together Cornstarch and 1 Tablespoon Water Until Smooth; Stir Into Juice Mixture, and Cook, Stirring Constantly, 1 Minute or Until Thickened. Spoon Over Chicken, and Sprinkle With Pecans and Parsley. |
