Apple, Currant, and Caraway Stuffed Chicken Breasts

Name: Apple, Currant, and Caraway Stuffed Chicken Breasts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters unfiltered apple cider; 0 teaspoons black pepper; 1 teaspoon caraway seeds; 237 milliliters chicken broth; 3 Tbsps dried currants; 2 teaspoons all-purpose flour; 59 milliliters chopped fresh flat-leaf parsley; 1 Granny Smith apple; 1 medium onion, chopped; 118 milliliters coarse fresh rye bread crumbs (with or without seeds); 1 teaspoons salt; 907 grams skinless boneless chicken breast halves; 3 Tbsps unsalted butter; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Apple, Currant, and Caraway Stuffed Chicken Breasts a try. One serving contains 329 calories, 33g of protein, and 13g of fat. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. A mixture of onion, butter, currants, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute.

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Caraway Seeds

Butter

Apple

Equipment you will use

Frying Pan

Add onion and sauté, stirring, until softened, about 6 minutes.

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Onion

Add apple and celery and sauté, stirring occasionally, until crisp-tender, about 4 minutes.

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Celery

Apple

Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.

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Stuffing

Preheat oven to 425°F.

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Oven

Pat chicken dry and arrange, skinned sides down, on a work surface.

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Whole Chicken

Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.

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Bone

Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.

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Stuffing

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Knife

Pat chicken dry and season with salt.

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Whole Chicken

Salt

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).

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Whole Chicken

Cooking Oil

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Roasting Pan

Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.

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Roasted Chicken

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Oven

While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute.

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Whole Chicken

All Purpose Flour

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Frying Pan

Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.

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Broth