053. Cook 25 new recipes (1/25) 1. Autumn glazed stuffed chicken

When my husband and I went to visit my grandparents a few years ago over spring break, my grandma made this recipe for us. It was awesome. Since then, I have wanted to make it, but we never really had the time or ambition to do so. We finally made this about two weeks ago. It was excellent.

Here's the recipe:

Autumn Chicken with Apple Cider Sauce

Serves: 6-8

Apricot Cherry Chutney:

½ c dried julienne apricots

1/3 c dried cherries

1/3 c apple cider vinegar

1/3 c sugar

¼ c diced green onions

3 T minced red onion

1 cinnamon stick each

½ t salt

½ t mustard seed

¼ c green pepper

8 6 oz Boneless Skinless Chicken Breast (double lobe)

Apple Cider Sauce:

1½ c apple cider

¹/₄ c sugar

1 ½ t ground nutmeg

3 T Brandy

2 T cornstarch

1/8 c water

1. In a saucepan over med high heat combine apricots, cherries, vinegar, sugar, green pepper, onions, cinnamon stick, mustard seed and salt.
2. Bring to boil. Turn heat to low, cover and simmer stirring occasionally until apricots are soft (15-20 min or until liquid evaporates)
3. Let cool, discard cinnamon stick. Keep refrigerated until ready to use.
4. Pound out each chicken breast. Season inside with salt and pepper. Place ¼ c of the chutney in each. Roll up breast to enclose. Sprinkle lemon pepper on top. Brush with melted butter. Bake chicken in 350 degree oven to internal temp of 165 degrees is reached.
5. Make cider sauce by combining all sauce ingredients except the cornstarch and water. Bring mix to boil then to simmer. Mix cornstarch and water, add hot cider mix, stirring while adding. Let thicken and continue to cook until sauce is thick and clear.
6. Slice each chicken breast into 5 equal size slices and shingle on a dinner plate. Ladle ¼ c sauce over each chicken breast. Serve.